Tag Archives: beef stroganoff

Beef Stroganoff with pickled cucumbers

 Beef Stroganoff is a definitely a classic dish, which can be make rustic and simple at home and more elegant in a restaurant. I do hope you have already cooked this dish by following the classic recipe, that I posted, and liked it. 😀 This time I deviated from the traditional recipe: firstly, I thinly sliced the meat (originally it’s cubed); secondly, used the thick cream along with sour cream; and finally, the main twist is the addition of small pickled cucumbers. Salty and crunchy, thinly sliced cucumbers give an amazing and unbelievably tasty note to the whole dish! I bet you will love it even more!Russian Beef Stroganoff with pickled cucumbers

Beef stroganoff is a staple and cooked very often in my house, so I just whip it up without a recipe in little time. The outcome is always the same – a satisfying meal with authentic taste! Of your course you need to follow few simple rules and you can be able to make the best Stroganoff like Russian cooks! You may use large pickled cucumbers, small gherkins or cornichons; crunchy dill and garlic are the best, soft or sweet are the worst. The best accompaniment is mushed potatoes or buckwheat. I hear you rice-lovers: use plain fluffy rice, but please do not use pasta or other noodles, it destroys the dish!

Beef Stroganoff with pickled cucumbers

  • Servings: 4
  • Difficulty: easy
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You may sprinkle beef with a teaspoon of powdered paprika, if desired (add it along with flour).
Ingredients
Mashed potatoes
1 tsp fine salt (for water)
5-6 medium  potatoes, peeled, cut unto chunks
1 bay leaf
50g butter
50ml warm full-fat milk (or a bit more, if needed)
sea salt, white&black pepper to taste
Beef Stroganoff
500g beef fillet (sirloin is good),  thinly sliced
some flour, to coat meat
2 tbsp oil (olive or sunflower are good)
15g butter
1 large brown onion, thinly sliced
100g mushrooms, sliced
1 tsp dried thyme or 2-3 tsp fresh
6-7 small gerkins or 2-2 large pickled cucumbers, sliced
sauce
sea salt, white&black pepper to taste
Sauce
150g sour cream
100ml 30% cream
2-3 tsp Englsih mustard
100ml warm water, if needed
some chopped parsley, for garnish
 
Method
For mashed potatoes, in a large pan, bring slightly salted water to boil. Add potatoes and bay leaf, bring to boil again, reduce the heat to medium and simmer for 15-20 minutes or until potatoes are soft and ready. Drain potatoes. Stir in butter, milk and season to taste. Mash it. Add a bit more milk, if the mixture is too thick.
  1. Lightly flour the beef from all sides, shake off any flour excess. Heat the heavy frying pan, when it’s hot, add oil and meat. Sear the beef from all sides. Divide into few batches if needed, so you don’t overcrowd the pan and steam the meat. Cook for 2-3 muntes or just until browned. Transfer to the plate.
  2. In the same frying pan, add butter along with onions, mushrooms and thyme. Fry on a high-medium heat for 5-7 minutes or until mushrooms are lightly golden. Then add fried meat and saute on a medium heat for 5 minutes more.
  3. Meanwhile, prepare the sauce: in a small bowl, combine the sour cream and cream with mustard.
  4. Add cucumbers and sauce. Give a good stir, season with salt and pepper. Cook on a medium heat for 10 minutes longer. If the creamy gravy is too thick, add hot water and stir.
  5. Serve with mashed potatoes, sprinkle with parsley. Enjoy!
Beef Stroganoff with pickled cucumbers

Classic Beef Stroganov

 Beef Stroganov is a well-known Russian dish, which become extremely popular in many countries. It consists of fried beef cubes mixed with sour cream sauce. Various explanations are given for the name, one says that such dish was firstly appeared at the count Alexander Stroganov’s dinners, who was the Russian minister of the interior from 1839, the member of the state Council from 1849 and the governor general of Novorossiia from 1855. The sauteed beef was among other different dishes, which were served at ‘open tables’ when all decorous and presentable people could came in straight from the street and tried any meal.
 The first known Beef Stroganov recipe doesn’t contain onions or mushrooms, only floured beef cubes, which fried and sauced with mustard, bouillon (stock) and some sour cream. Thus, you may guess that it’s not the best recipe. The dish becomes much tastier and aromatic if you add onions and mushrooms (it tastes fantastic with cep mushrooms, even if you add only one), such recipe is considered now as classic Beef Stroganov.
Beef Stroganov

Classic Beef Stroganov

  • Servings: 4
  • Difficulty: moderate
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You can also serve the beef with buckwheat instead of mashed potatoes.
IngredientsRussian Beef Stroganov
500g beef fillet, cut into medium cubes
2 medium brown onions, thinly sliced
200-300g mushrooms, sliced (cep mushrooms or brown champignons)
2-3 Tbsp plain flour
150-200ml sour cream
2 tsp dijon mustard
2-3 Tbsp beef stock
butter or sunflower oil
sea salt, black pepper to taste
mashed potatoes, chopped dill or parsley, rye bread, for serving
 
Method
  1. To make the sour cream sauce, in a small bowl, combine the sour cream with mustard, add stock to make it more thin (it should be liquid like kefir).
  2. Mix the flour with a good pinch of salt. Lightly flour beef cubes from all sides, shake off any flour excess. Heat the heavy frying pan, when it’s hot, add butter or sunflower oil. Then sear beef cubes in 2 or 3 batches, so you don’t overcrowd the pan and steam the meat. Cook for 2-3 muntes or just until browned. Transfer to the plate.
  3. In the same frying pan (reduce the heat to medium), add a knob of butter, mushrooms and onions. Fry onion until it’s soft. Then add fried meat, season with salt and pepper. Reduce the heat to medium-low, you need to warm the meat mixture for 2-3 minutes. Now add the sauce, stirring continuously for 1-2 minutes. Remove the pan from the heat, cover with lid and let it rest for few minutes.
  4. Serve with mashed potatoes, sprinkle with dill or parsley. Enjoy!
You can keep the dish in the fridge up to 1-2 days. Keep the fried meat and sour cream sauce separate in the different containers. Just mix it together and rewarm before serving (but don’t let the sauce bubble).