Beef Stroganoff
Beef Stroganoff or Beef Stroganov (бефстроганов or befstróganov) 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. This version, as you could expect from a blog dedicated uniquely to stews, is about the stew version. And it is delicious!
Ingredients
- Lean Beef, in spoon sized blocks (800gr)
- 1 Bar of unsalted Butter (90gr)
- 2 packs of Button Mushrooms, chopped (550gr)
- 2 White Onions, sliced
- 3 Potaoes
- 2 cloves of Garlic, sliced
- Red wine (½ litre)
- 3 cups of Water
- Cream (480gr)
- Salt
- Fresh thyme, oregano and rosemary
- Dijon, or Worcestershire sauce
- Pepper Corns, crushed
- Nutmeg
Directions
Marinate the chopped beef with the wine, ¼ of an onion, the thyme, oregano and rosemary for at least 2 hours.
Use 2/3 of the butter to saute the onions and the mushrooms at medium heat. When the onions are nearly transparent, add the garlic without letting it burn.
Separate the meat from the marinade and the butter left to seal the meat until firm on the outside.
Optional: Use one half of the mushroom and onion mix adding the thyme, oregano, and rosemary with the marinade and mush it with a blender until you get a consistent sauce.
Next, mix together in a pot the beef, the potatoes, the mushroom-onions-marinade sauce, three cups of water and salt. Cook for 90 minutes (or 45 in a pressure cooker) at medium heat.
After checking if the meat is soft enough, add the cream, the nutmeg, the Dijon mustard (or Worcestershire sauce) and the crushed pepper corns. Serve immediately. Serves four.
(We added some garnish so the bowl would look pretty)