Beef Stroganoff

Name: Beef Stroganoff
Cook time: 46 min
Total time: 46 min
Yield: 4
Cuisine: Rusa
Ingredients: 1 tablespoon Wheat flour; 50 g Butter; 1 u Onion; 1 tablespoon Mustard; Salt; Black pepper; 2 tablespoons Sunflower Oil; 1 handful Parsley; 200 ml Beef Stock; 200 ml Sour Cream; 600 g Beef Fillet; 400 g Fettuccine; 300 g Button mushroom

Stroganoff de ternera

Easy

Contains allergens

Cereales con glutenLecheMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 46 min
Servings: 4

Summary

Strips of beef seared in moments and wrapped in a sauce of onion, mushrooms, mustard and soured cream, the Russian way. Served on buttered egg noodles, it is ready in little more than half an hour.

Ingredients

4 servings

Add to Bring!

1 tablespoon Wheat flour
50 g Butter (for the sauce and the noodles)
1 u Onion (large, thinly sliced)
1 tablespoon Mustard (Dijon or hotter Russian mustard)
Salt (to taste)
Black pepper (freshly ground)
2 tablespoons Sunflower Oil
1 handful Parsley (or dill, chopped)
200 ml Beef Stock
200 ml Sour Cream (or smetana, at room temperature)
600 g Beef Fillet (or sirloin)
400 g Fettuccine (or wide egg noodles)
300 g Button mushroom (sliced)

Instructions

Cut the beef across the grain into strips 5 mm thick and about 5 cm long, and pat them dry with kitchen paper. Thinly slice the onion and the mushrooms.
10 min
Bring a large pan of salted water to the boil for the pasta. Heat a wide frying pan over high heat with the oil and a knob of butter. Season the beef just before cooking and brown it in two batches, without moving it too much, about a minute per side: it should be browned outside and pink inside. Set it aside on a plate with its juices.
5 min
Lower the heat to medium, add another knob of butter to the same pan and cook the onion until soft and lightly golden.
8 min
Turn up the heat, add the mushrooms and sauté until they release their liquid, it evaporates and they start to brown.
7 min
Sprinkle over the flour, stir for a minute, pour in the stock while scraping the bottom of the pan and add the mustard. Simmer gently until the sauce thickens slightly.
4 min
Meanwhile, cook the pasta for the time on the packet, drain it and toss with the rest of the butter and a little parsley.
10 min
Turn the heat right down. Mix the soured cream with a couple of spoonfuls of the hot sauce to temper it and stir it into the pan. Return the beef and its juices and warm through for a minute or two without letting it boil. Season with salt and pepper.
2 min
Serve the Stroganoff on the buttered pasta and finish with the rest of the parsley or dill.

Notes

The dish is named after the Stroganov family and already appears in 19th-century Russian cookbooks. In Russia it is served with fried or mashed potatoes, or with buckwheat (grechka); serving it on egg noodles is a Central European and American habit. Smetana is the Russian soured cream, richer than the everyday kind; if you can't find it, mix soured cream with crème fraîche. Never let the sauce boil once the soured cream is in, or it will split: tempering it first with a little hot sauce helps. Use a tender cut and cook it briefly; with stewing beef you would need to braise it for over an hour. It keeps for two days in the fridge and reheats gently; don't freeze it, as the sauce separates.