One of my favourite beef dinner dishes is Beef Stroganoff. On reading about its origins I discovered the dish got its name after Count Pavel Alexandrovich Stroganov. It seems a French chef was working for this wealthy St. Petersburg family and created this dish for a cooking contest in 1891. And he won the contest and following Russian custom of the day, named his prize-winning dish after his employer. No matter how the dish got its name, I enjoy this Russian dish. It is simple to make also. Typically made from sliced tender beef cut, though I sometimes cube it, which is sautéed in butter with sliced mushrooms, chopped onion then combined with sour cream. With my recipe I throw in a tablespoon of paprika, cause my mum would add paprika, which combined with the other ingredients provides a really nice flavour. I then serve it with rice or pasta.
Beef Stroganoff
Notes
Utensils required
Knife and Chopping Board
Pan to cook in and another pan to cook rice or pasta
Stirring spoon
Bowl to serve in with a fork or spoon.
Ingredients
- Knob of Butter
- Piece of Beef - preferably rump as it is soft - sliced or cubed
- Brown Onion - chopped
- 6 Mushrooms - sliced. Or more mushrooms if you like mushrooms
- Tablespoon Paprika
- 200ml Sour Cream
- Pasta or Rice of your choice
Instructions
- Put on rice or pasta to cook.
- Cut meat, onion and mushrooms.
- Melt butter in a pan and sautée meat, onion and paprika. Add mushrooms when meat starts to cook through as mushrooms can shrink when overcooked.
- When meat is to your liking add sour cream and stir until you have a nice sauce.
- Serve on top of your choice of rice or pasta.
- I sometimes add vegetables as a side.
