Beef Stroganoff


Beef Stroganoff

 

Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Cooking time around 15/20 minutes.

Preparation 15 minutes

 

Serving 4/6 people

 

Ingredients

  1. 1 pound of wide egg noodles – around 500 gr
  2. 4 table spoons of virgin olive oil
  3. 1 medium size sweet onion finely chopped/sliced
  4. 8 oz of sliced mushrooms
  5. 1 pound of boneless sirloin steak, sliced thinly or cubes (the original recipe is cubes)
  6. 12 oz of beef gravy
  7. 1 cup of sour cream, I use Italian cooking cream (better taste and mix well with gravy)
  8. 1 table spoon of paprika
  9. Salt and freshly grounded pepper, to taste
  10. 2 table spoons of finely chopped Italian parsley
  11. Salt to taste
  12. parmigiano reggiano on the side (optional)

 

Preparation

  1. Bring a pot of water to boil. When boiling add salt to taste, add and cook pasta following package instructions, stir occasionally, but be sure to keep it al dente (do not overcook)
  2. While water is boiling and pasta is cooking prepare the sauce in a large skillet over a medium-high heat:
    1. heat 2 table spoons of olive oil
    2. add onion and mushrooms
    3. cook 5 to 7 minutes or until tender, stirring frequently
    4. set the vegetable on the side
    5. add the remaining 2 table spoons of olive oil
    6. add beef and cook until desired degree of doneness, about 5 minutes
    7. lower heat to medium
    8. add vegetables previously cooked, gravy, sour cream or Italian cooking cream, and paprika
    9. toss to combine and cook until thickened and bubbly
    10. adjust with salt if necessary
  3. when pasta is ready, about 10 minutes, remove it from the heat and drain
  4. transfer pasta into the sauce
  5. toss pasta with the sauce and finish cooking for about 1 minutes
  6. serve immediately garnishing the dish with the chopped parsley and parmigiano reggiano on the side
  7. Buon appetito (enjoy your meal)

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16 Sep 2018


By Vito Russo
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