Beef Stroganoff Recipe

Beef Stroganoff is very easy to make, and a real treat for dinner.

Ingredients

• 900 grams (2 lbs) Beef (filet or boneless sirloin).
• 85 grams (6 tbsp) Butter or Margarine.
• 170 grams (1 cup) Onion (Yellow or Brown), chopped. About 1 medium onion.
• 5.5 grams (1 clove) Garlic, fresh chopped.
• 225 grams (1/2 lb) Mushrooms (fresh or canned), thinly sliced.
• 27 grams (3 tbsp) All-purpose Flour.
• 12 grams (4 tsp) Beef Bouillon. 1 cube = 1 tsp of bouillon powder.
• 300 ml (1 1/4 cup) Water. The recipe that I started with specifies meat-extract paste and condensed beef broth. I'm substituting beef buillon and water.
• 15 ml (1 tbsp) Ketchup.
• 2.85 grams (1/2 tsp) Salt.
• 0.29 grams (1/8 tsp) Black Pepper, fresh ground.
• 60 ml (1/4 cup) Dry White Wine.
• 0.26 grams (1/4 tsp) Dillweed (dried). If using fresh, snipped dillweed, multiply by 4.
• 355 grams (1 1/2 cup) Sour Cream. This is one of the liquids that is inexplicably sold by weight. One gram is almost exactly one milliliter, so those tiny containers with 100 grams have 100 ml, or about 0.4 cups, and a 15 ounce container has about 1 3/4 cups.
• 400 grams (4 cups) Small Noodles such as Fettucine or Ellbow Macaroni, or cooked Rice. Fettuccine (long flat) looks nicest, but any small noodle will do. You may also serve this on Rice, for example, 1 1/2 cups cooked Wild Rice combined with 4 cups cooked White Rice.
• 8 grams (2 tbsp) Parsley (fresh) or Dill (fresh, snipped) for garnish.

Preparation

1. Prepare your Noodles or Rice and set aside.
2. Put the Water and Beef Bouillon in a large cup or bowl, and allow the bouillon time to dissolve.
3. Trim excess fat from Beef, and slice across the grain into thin strips. Some recipes suggest about 1.25 cm or about 1/2 inch thick, but I prefer even thinner pieces that are ready to eat.
4. Melt 1/3 of the Butter in a heavy skillet. Add enough Beef to cover the bottom of the skillet, and quickly sear the Beef on high heat on all sides. You want this to be brown on the outside, but still rare on the inside. Remove and set aside, then repeat until all of the Beef has been browned.
5. In the same skillet, melt remaining Butter, and then sauté the Onion, Garlic, and Mushrooms until the Onion is golden, about 5 minutes.
6. Remove from heat, and add the Flour, Ketchup, Salt, and Black Pepper, stirring until smooth.
7. Return to heat, and slowly add Beef Bouillon liquid prepared before. Bring to boil, then reduce heat and simmer for 5 minutes.
8. Over low heat, add White Wine, Dillweed, and Sour Cream, stirring until well combined.
9. Add the browned Beef. Simmer until sauce and Beef are hot.
10. Garnish with Parsley or Fresh Dill after dishing out onto plates or bowls.

References