Beef Stroganoff

Introduction

Beef Stroganoff (or Stroganov, but definitely not strogOnoff!!!) is a traditional Russian dish: a stew of marinated beef, sautéed and then braised with a sauce of cream, mustard, paprika, onions, and mushrooms. There are several explanations for the name of the dish, but the most likely is linked to the name of a member of the Stroganoff family (Russian nobility), Count Pavel Alexandrovich Stroganov (1774-1817), Adjutant General of the Russian Empire. The French chef André Dupont created a beef fricassee recipe for it, naming it after his master.

This dish is traditionally served with fresh pasta (the option I chose here), rice, or crispy potato sticks, which are still considered the traditional side dish in Russia.

Ingredients for 2-3 servings

If you want to save time without sacrificing flavor, choose a cut that doesn't require simmering! Personally, I recommend flank steak.

300-450g flank steak cut into thin strips, 2 tbsp Worcestershire sauce (optional marinade), 1 small can of button mushrooms, 200ml double cream, 1 onion, 1 clove of garlic, 100ml beef stock (1 stock cube), 2 tbsp tomato paste, 2 tsp paprika, 1 tsp granulated sugar, 1 tsp wholegrain mustard, 1 tbsp flour, and parsley. Serve with fresh pasta.

Optional Preparation Before Cooking

If your preparation time allows, marinate the strips for at least one hour in a dish after drizzling them with Worcestershire sauce (or soy sauce mixed with a little chili powder).

30 minutes before: If you are not marinating, cut your flank steak into thin strips.
25 minutes before: Heat a sauté pan with a drizzle of oil over high heat. When the pan is hot, add the beef strips.
20 minutes before: Once the meat is just seared, transfer it to a plate (Be careful here, overcooking the meat will make it tough!). In the same pan, add another drizzle of oil, then the sliced onions and sauté for 5 minutes, then add the mushrooms and the finely chopped garlic clove.
Prepare beef broth.
15 minutes before: When the onions and mushrooms are nicely browned, add the beef. Add the beef broth to deglaze the pan. Let it cook for 5 minutes.
Prepare 1 tablespoon of flour diluted in a little water, the paprika, sugar, tomato paste, and mustard.
10 minutes before: Add the prepared ingredients. Reduce the heat and simmer for 3-5 minutes.
Heat the pasta water in a kettle and a little in a large saucepan.
5 minutes before: Once the sauce has reduced slightly, add the cream and turn off the heat as soon as the mixture reaches the desired consistency.
Season with salt and pepper to taste, then sprinkle with chopped flat-leaf parsley.
Cook the fresh pasta.
Place the pasta on a plate. Top with the beef stroganoff, then sprinkle with flat-leaf parsley. Serve hot immediately.