Saturday, August 28, 2010

Beef à la Stroganov, or Beef Stroganoff (Russian Recipe)

Recipe for 4

500gr beef cut into very thin strips (no fat)
1 large onion, sliced
2 cups mushrooms sliced
6 tablespoons butter
1/4 tablespoon nutmeg
1/2 teaspoon tarragon (dry or fresh)
½ cup water
Salt and pepper
1 cup sour cream (not chilled)

Melt three tablespoons of butter in a skillet over medium heat and add the thin beef strips. Cook till brown, stirring occasionally. Make sure that the butter does not get burnt; therefore you may need to decrease the heat. Season with salt and pepper and remove the meat from the skillet into a bowl and keep aside.
In the same skillet, add the onions to sauté for a 2-3 minutes and then set aside with the meat.
Again using the same skillet, melt another three tablespoons of butter and increase the heat adding the mushrooms in the pan. Stirring occasionally, cook the mushrooms for 4-6 minutes. While the mushrooms are getting ready, add tarragon and nutmeg and stir to mix.
Now add the onions and beef from the bowl and the water in the skillet. Let boil on low heat and simmer for 15 minutes.
Remove from the heat and let stand for a couple of minutes.
Add the sour cream in the skillet, and stir well to mix. Make sure that your sour cream is not chilled and that it gets mixed with the other ingredients properly without simmering. Usually this recipe is served with thick pasta or rice. The choice is yours. Enjoy!