Beef Stroganoff with gravy and mashed potatoes
beef stroganoff – a popular Russian dish all over the world, which was named in honor of Alexander Stroganov. According to one of the versions, it was created by a French chef who served the count.
Beef stroganoff is made from finely chopped pieces of beef with sauce. The classic recipe has not survived, and chefs in different countries have made their own variations. Today, we'd like to offer you one of these variations.
1. Ingredients:
For beef stroganoff:
- Beef (pulp) – 450 g
- Onions – 150 g
- Cream - 100 d
- Butter - 20 g
- Vegetable oil – 2-3 tablespoons
- Wheat flour – 1,5 tablespoons
- Salt and pepper to taste
- Greens - for decoration
For the puree:
- Potatoes – 1-1,5 kg
- Butter - 20 g
- Milk - 100 ml
- Salt - to taste
2. Let's start with the meat: beef tenderloin is best for this dish. Take 450 g of beef, rinse it thoroughly, and beat it, wrapping it in cling film or a plastic bag.
3. Cut the meat into pieces approximately 0,8-1 cm wide, and then cut those into thin strips. It's essential to cut across the grain. Dice the onion.
4. In a frying pan, combine the vegetable oil and butter. Fry the onion for about 5 minutes until golden brown, then transfer to a plate.
5. Roll the meat strips in flour.
6. Fry the meat for 5-7 minutes in the oil left over from the onions. Don't stir frequently to release the juices, but be careful not to burn it and to ensure it's browned on all sides.
7. Add the remaining ingredients to the meat: sour cream, onion, bay leaf, salt, and pepper to taste. Simmer over low heat for 10 minutes.
8. Then add a little water and continue simmering for 40 to 60 minutes, depending on the freshness of the meat, the size of the pieces, and your preferred doneness. We simmer for almost an hour, gradually adding water.
9. While the meat is braising, you can make your favorite mashed potatoes. We use butter and milk.
Beef Stroganoff should be eaten hot, so we recommend preparing it right before welcoming guests or just before dinner.
Bon appetit!
