Classic Beef Stroganoff with Mushrooms Recipe, Meal Culture & Philosophy, History
Serving Size: 1 plate (about 1.5 cups of Stroganoff)
Servings: 4 Approximately 12 oz (340g) of Beef Stroganoff with mushrooms, plus your choice of noodles, rice, or sides.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
For the Beef Stroganoff:
1 lb (450g) beef sirloin or tenderloin, sliced into thin strips
Salt and pepper, to taste
2 tbsp vegetable oil
2 tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
8 oz (225g) mushrooms, sliced (cremini or button mushrooms work well)
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 cup (240ml) beef broth
1 cup (240ml) sour cream
Fresh parsley or paprika, for garnish
For Serving:
8 oz (225g) egg noodles or 2 cups cooked white rice
Steamed or roasted vegetables (green beans or carrots)
Instructions:
Prepare the Beef:
Slice the beef into thin strips. Season with salt and pepper.
Heat the vegetable oil in a large pan over medium-high heat.
Sear the beef in batches, ensuring not to overcrowd the pan. Cook until browned on all sides, about 2-3 minutes per batch. Remove the beef from the pan and set aside.
Sauté the Vegetables:
In the same pan, reduce heat to medium and add the butter.
Once melted, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
Combine Ingredients:
Return the seared beef to the pan with the vegetables.
Stir in the Worcestershire sauce and Dijon mustard, coating the beef and mushrooms evenly.
Pour in the beef broth, bring the mixture to a simmer, and reduce heat to low.
Make the Sauce:
Gradually stir in the sour cream, mixing until the sauce is smooth and creamy. Simmer for an additional 5 minutes to allow the flavors to meld together.
Serve:
For an elegant presentation, serve the Beef Stroganoff on a platter over cooked egg noodles or a bed of fluffy white rice.
Garnish with fresh parsley or a sprinkle of paprika for color and flavor.
Complement the dish with a side of steamed or roasted green beans or carrots.
Options and Substitutions:
Protein Variations:
Chicken Stroganoff: Use boneless chicken breast or thighs instead of beef.
Pork Stroganoff: Use pork tenderloin or boneless chops as a pork alternative.
Tofu Stroganoff: Substitute with firm tofu for a vegetarian option, searing until golden.
Shrimp Stroganoff: Use large shrimp, cooking just until they turn pink.
Creamy Alternatives:
Swap sour cream with Greek yogurt or a dairy-free sour cream alternative for a lighter version.
Noodle and Rice Variations:
Replace egg noodles with gluten-free pasta, mashed potatoes, or quinoa.
Flavor Enhancements:
Add a splash of white wine or brandy to deglaze the pan after sautéing the mushrooms for extra depth of flavor.
Complementary Foods and Beverages:
Side Dishes:
Serve with steamed or roasted green beans, carrots, or asparagus.
A crisp green salad with light vinaigrette adds freshness.
Beverages:
Pair with a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir.
For non-alcoholic options, try sparkling water with lemon or light iced tea.
Dessert:
A light dessert like a fruit tart or sorbet balances the Stroganoff’s richness.
Table Service Suggestions:
Serve Beef Stroganoff on a warm platter with noodles or rice underneath.
Use wide, shallow bowls or plates to allow the sauce to spread.
Garnish with parsley or paprika just before serving for color.
Accompany with sturdy silverware and wine glasses, if serving wine.
Meal Culture and Philosophy:
Beef Stroganoff is the essence of comfort food: hearty, rich, and perfect for sharing. It balances browned meat, sautéed vegetables, and a creamy sauce, offering simplicity and elegance. The dish’s adaptability allows for variations to suit diverse tastes and dietary needs, making it versatile across cultures.
History and Heritage:
With Russian roots from the mid-19th century, Beef Stroganoff was likely named after the Stroganov family. A French chef may have blended French techniques with Russian ingredients to create it. As it spread across Europe, it evolved into a beloved comfort food.
Originally a luxurious dish with tender beef and sour cream, Stroganoff was served at elegant dinners. As it traveled, it adapted to local tastes, resulting in versions from creamy to lighter. Whether at a family dinner or festive gathering, Beef Stroganoff honors its Russian origins with timeless appeal.
https://www.britannica.com/topic/Stroganov-family
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