Beef Stroganoff
Been making this for years. A recipe my mother taught me. It's simple to make and although I prefer beef, it can be substituted with just about anything.
Been making this for years. A recipe my mother taught me. It's simple to make and although I prefer beef, it can be substituted with just about anything.
- Carbohydrate 13.2618388990586 g
- Cholesterol 278.06875 mg
- Fat 41.9484345162134 g
- Fiber 2.95339494281876 g
- Protein 22.5168845554393 g
- Saturated Fat 19.641305811977 g
- Serving Size 1 1 Serving (316g)
- Sodium 110.346380753138 mg
- Sugar 10.3084439562398 g
- Trans Fat 4.30929069429917 g
- Calories 515 calories
Step-by-step
- Chop onion and mushrooms. Cut the beef into about a one cm strips. Can also be cubed.
- In a skillet, melt the margarine and then fry the onions and mushrooms until soft and brown. Put aside.
- In the same skillet, fry the beef until brown then add the onions and mushrooms.
- Add salt, pepper and paprika to taste. Then stir in the tomato puree and sour cream.
- Taste and adjust as you like by adding more salt, pepper, paprika, tomato puree or sour cream.
- Serve with rice.
Stroganoff relies on rapid protein browning and gentle dairy emulsification, meaning your choice of skillet directly dictates the sauce consistency. Because this recipe yields only two servings, avoiding oversized pans prevents the pan juices from evaporating too quickly and scorching the paprika. When adapting this dish for chicken, pork, or plant-based proteins, adjust your cooking times accordingly since lean meats dry out faster than stewing cuts.
- Use a heavy-bottomed cast-iron or stainless steel skillet rather than non-stick to achieve a proper fond without trapping excess moisture.
- Maintain medium-high heat when browning the beef strips, cutting them uniformly to one centimeter so they cook in under four minutes.
- Scale quantities proportionally by weight if multiplying the yield for more guests, ensuring the pan is never overcrowded to prevent steaming.
Stirring sour cream into high heat causes curdling, so always lower the burner temperature before introducing dairy. Proper temperature control transforms basic pan drippings into a glossy coating.
