Stroganoff first appeared in Russia, in the mid-1800s, named for a prominent member of the Stroganovs family. According to the Wikipedia. The dish became popular in the U.S in the 1950s from servicemen returning from Europe and china after WWII.
Stroganoff, is a sautéed pieces of beef served in a sauce with Smetana (sour cream). Stroganoff has become one of those iconic comfort foods that haven’t quite gone the way of the dinosaur. It’s a hearty meal that can be thrown together with just a few ingredients and a minimum amount of effort.
Time: 6 to 8 hours on slow heat
– 1kg of beef ( tenderloin or top sirloin ) as beef fillet
– I large onion(sliced)
– 3 cloves garlic (minced)
– 500g fresh mushroom (chopped)
– 2 tablespoon Worcestershire sauce
– 1 beef stock cube
– 8 ounces sour cream 0r ( condensed mushroom soup)
– Salt to taste
– ground black pepper to taste
– 1 tablespoon of chives (dried or fresh)
– 2 cups of water
– Parsley fresh to garnish
– 2-3 tablespoons of Corn starch
Slice the beef into thin 2-inch wide by 2 ½ to 3 inch long strips
Slice the onion and mince the garlic
Slice the mushrooms
1) Heat a few table spoon of oil with some butter in a large pan or pot. Butter can improve the taste of food sautéed or fried in. But it can easily burn. The oil will prevent it from burning so you don’t end up with unpleasant flavour.
2) Working in batches sauté the beef on all sides on high heat until well browned about 3 to 5 min, giving each piece enough room to get browned. Otherwise they will steam, resulting in grey lumps, remove to a bowl.
3) Add oil and some butter in the same pot over medium heat add the sliced onions and garlic. Cook stirring for 6 min until the onion has softened.
Gently remove and add to the same bowl as the meat and set aside
4) In the same pot add oil and some butter. Add the mushrooms. Cook, stirring occasionally for about 4 to 6 min until slightly brown.
5) Add the meat and onion mix to the pot and add the water, the water will loosen all the brown bits from the bottom of the pot. The bits left behind will add deeper flavour. Add salt, ground pepper, Worcestershire sauce, chives and stock cube simmer for 10 to 15 min.
In your slow cooker stoneware bowl on low heat, put the beef mixture. The liquid should just cover the meat. Do not over fill, if water needed add boiling water. Leave alone untouched for 6 to 8 hours.
About 30 min before done, dissolve 2 to 3 tablespoons of corn-starch in ½ cup of water add it to the cooker. Stir and continue to cook for 30 min or until thickened.
Then at the end mix in the sour cream thoroughly. Do not let it come to a simmer or boil as the sour cream may curdle.
Serve over cooked large, very broad flat pasta egg noodles (pappardelle, fettuccine) or rice. Garnish fresh chopped parsley to give it the final touches.
Enjoy the full delicious ultra-tender beef flavours combined with the delicate flavours of the cream and chives. A perfect comfort food to sit down and enjoy a family dinner.
If you don’t have a slow cooker you can still do it in the oven. Heat oven to 160 c /300 fan/gas 3.Do the above method. Then in a casserole or deep oven dish add beef mixtures. Cook for 3 to 4 hours. Cover with foil paper if you using an oven dish to preserve the heat. Add the cream at the end before serving.