Traditional Beef Stroganoff
Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. It is very popular as a basic food service dish as it is very easy to produce it in large quantities. It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there. The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov (the famous Russian general) invented the recipe for a cooking competition in St. Petersburg. After the fall of Imperial Russia, the r
Source and licence
"Traditional Beef Stroganoff" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Traditional_Beef_Stroganoff, revision 4613394), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Traditional_Beef_Stroganoff&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613394
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 pounds (900 g) beef chuck roast
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) ground black pepper
- 8 tablespoons (110 g) butter
- 4 green onions (white parts only), sliced
- 4 tablespoons (60 ml) all-purpose flour
- 10.5 ounces (300 ml) condensed beef broth
- 1 teaspoon (5 ml) prepared mustard
- 6 ounces (150 g) sliced canned mushrooms, drained
- ⅓ cup (160 ml) sour cream
- ⅓ cup (160 ml) white wine
- Salt to taste
- Ground black pepper to taste
Method
- Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper.
- In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
- Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard.
- Cover and simmer for 1 hour or until the meat is tender.
- Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.