Later On

A blog written for those whose interests more or less match mine.

Beef Stroganoff

with 3 comments

This came up on another blog, so I thought I’d post here as well.

The versions of Beef Stroganoff I have liked have stated pretty strongly that tomatoes do not belong in this dish. My favorite recipe is the one from the Russian Cookbook—one of the really good cookbooks in the old Time-Life series, and definitely worth getting. It’s by George & Helen Papashvily, who wrote the wonderful book Anything Can Happen, which tells of his emigration to the US, how they met, and various adventures. Totally charming.

Their recipe:

1 Tbsp powdered mustard
1 Tbsp sugar
2 tsp salt
4-5 Tbsp vegetable oil
4 cups thinly sliced onions, separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lb filet of beef trimmed of all fat
1 tsp freshly ground black pepper
1 pint sour cream

In a small bowl combine the mustard, 1.5 tsp sugar, pinch of salt, and enough hot water (~1 Tbsp) to form a thick paste. Let stand 5 minutes.

Heat 2 Tbsp of oil in a heavy 10-12-inch skillet over high heat until a light haze forms above it. Drop in the onions and mushrooms, cover the pan, and reduce the heat to low. Stirring from time to time, simmer 20-30 minutes, or until the vegetables are soft. Drain them in a sieve, discard the liquid, and return the mixture to the skillet.

With a large, sharp knife cut the filet across the grain into 1/4″ wide rounds. Lay each round on a board and slice it with the grain into 1/4″ wide strips.

Heat 2 Tbsp of oil in another heavy 10-12-inch skillet (cast-iron is best) over high heat until it is very hot but not smoking. Drop in half the meat and, tossing the strips constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.

With a slotted spoon transfer the meat to the vegetables in the other skillet and fry the remaining meat similarly, adding oil if necessary.

When all the meat has been combined with the vegetables, stir in the remaining salt, pepper, and the mustard paste. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp sugar and reduce the heat to low.

Cover the pan and simmer 2 or 3 minutes, or until the sauce is heated through. Taste for seasoning.

To serve, transfer the contents of the pan to a heating serving platter and, if you like, scatter straw potatoes over the top.

Written by Leisureguy

2 April 2011 at 3:49 pm

3 Responses

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  1. We were subscribers to the original Time-Life cookbook series. This is my favorite recipe from the Russian one, and has ruined me for anything else going by the “Stroganoff” name, most especially those impostors with ground meat… yechh!

    The secret to this one here, is to use fresh dry mustard, as it loses its piquancy rather quickly after being opened. And don’t over do it, as you’re looking for a balance between the spiciness and sweetness provided by the sugar.

    Do yourself a favor and try this… it’ll become a favorite for you as well.

    Like

    Johnny Brewer

    14 November 2011 at 6:47 am

  2. I also subscribed to that Time-Life cookbook series—some excellent cookbooks. And let me strongly recommend Anything Can Happen. The link in the post is to inexpensive used copies. It’s a terrific book!

    Like

    LeisureGuy

    14 November 2011 at 6:58 am

  3. I completely agree that this is the BEST recipe in the Russian book and probably in the whole series. Love it! I cringe every time I read that some one is making “Stroganoff” and it’s that hamburger / cream of mushroom soup glop. They just don’t know better!

    Like

    PJ Rose

    17 February 2020 at 5:51 pm


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