Beef Stroganoff is a rich, fragrant, Russian-inspired casserole-style dish that can have many variations and ingredient combinations, but for a quick, easy family meal that even the kids will love or a delicious but simple dinner party main course that looks impressive and tastes great every time, this recipe is perfect. This family favourite and social gathering delight only takes a few key ingredients, a comparatively short amount of cooking time, and you don’t need to be a master chef to make this fail-proof recipe with complete success.
Beef Stroganoff Recipe Method
- Buy some good quality beef and cut it into thin strips. Season the meat with a little salt and pepper, then fry an onion in some butter, a little oil and lots of paprika until translucent. Add the beef and cook quickly until brown.
- Add some sliced mushrooms, green capsicum or bell peppers, and fresh tomato pieces, and cook until the mushrooms turn golden-brown. Add a cup of beef stock, half a cup of good quality white wine, a tablespoon of mustard and a tablespoon of tomato paste. Bring to the boil and then simmer uncovered.
- Turn the heat up if you’re in a hurry: let the liquid reduce to a gravy consistency, then take the casserole off the heat and set aside. Boil some water and cook up some fettuccini, then drain the water away, and mix in a little more butter and some fresh parsley. If the stroganoff has cooled, stir in sour cream until smooth and golden-brown, then serve immediately over the buttered pasta.
Tips
Pre-cut stir-fry beef is fine, and you can also substitute chicken, or even tempeh for a delicious vegetarian option. Just be sure to fry the tempeh first, then set it aside until you’ve cooked the rest of the dish, and add it when you stir through the sour cream.
You could also include green beans, cauliflower or carrots for some different flavours and textures – experiment with your favourite vegetables!
Although the butter is an important ingredient in maintaining the richness and fragrance of the dish, you can pursue a low-fat option by leaving the butter off the pasta or adding reduced-fat sour cream at the end, or even no-fat natural yoghurt which gives a slightly less tangy finish but still keeps the rich creamy taste.
Be sure the stroganoff has cooled properly before stirring through the sour cream or yoghurt. If you try to add it while the mixture is still too hot, the cream may curdle and make the stroganoff flecked and flaky. Don’t panic though – it will still taste okay; it just won’t look quite so pretty.
You can also serve the stroganoff over mashed potato, rice or couscous, and it’s even delicious as leftovers on toast for lunch or breakfast the following day!
