Beef Stroganoff with mushrooms and onions
Description
Beef Stroganoff with sour cream—also known as "beef Stroganoff"—is a popular dish in Russian cuisine. Tender beef with mushrooms and sour cream is served with rice or noodles. Pickled cucumbers are also commonly served with the dish. The recipe for Beef Stroganoff was invented by Count Pavel Alexandrovich Stroganov in 1890 in St. Petersburg.
Instructions
- 1
Step 1
Start by preparing the ingredients: 1-1/2 pounds beef tenderloin (if using other cuts of meat, remove any excess fat, cartilage, and membranes), 1/2 medium onion, 1/2 pound mushrooms, 1 cup beef broth (preferably low-sodium), 2 tablespoons brandy, 1 cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon dried dill. Slice mushrooms thickly and chop the onion. Thinly slice the beef across the grain.
- 2
Step 2
Melt 2 tablespoons of butter in a large skillet over medium heat.
- 3
Step 3
After the oil stops foaming, place the beef on the hot skillet. Sear the meat on both sides until slightly browned.
- 4
Step 4
Sprinkle finely chopped onion into the saucepan.
- 5
Step 5
Add the mushrooms so that they lie evenly and tightly on the onions. Add a pinch of salt. Fry for 10 minutes, until all the liquid has evaporated.
- 6
Step 6
Add the broth and cognac to the pan. The liquid should just barely cover the mushrooms. Simmer for 15 minutes. Meanwhile, you can prepare the pasta. Cook it and add 2 tablespoons of butter.
- 7
Step 7
Proceed to the stroganoff: Reduce the heat, add sour cream and Dijon mustard.
- 8
Step 8
Mix the mixture until it becomes a soft white color.
- 9
Step 9
Add the fried beef to the sauce. Mix well. Simmer for another 2 minutes.
- 10
Step 10
Remove the dish from the heat and add dill and salt to taste.
- 11
Step 11
Serve the dish with noodles or rice.