Beef Stroganoff is a classic dish from eastern europe into russia with french techniques that is typically made from the scrap meat off of the beef tenderloin sauteed with wine, onions, mushrooms and a small amount of sour cream. With the replacement of beef tenderloin with a more inexpensive cut of beef such as tri-tip or sirloin, you get the same lean beef flavour that is desired in this dish and with baby portabella you get a great earthy flavor that button mushrooms lack. The beef stroganoff can be made well under 30 minutes and is a family favorite. Typically beef stroganoff is served over egg noodles, pasta, rice or over potato fries are the most popular options around the world.
In a skillet over medium heat, add 1 tablespoon of the butter and olive to the pan. Add the mushrooms to the pan and season with black pepper and salt. Cook the mushrooms until the mushrooms are tender and brown, about 5-6 minutes.
Add the white wine and cook until about all liquid is evaporated, about 1-2 minutes. Transfer mushrooms to a clean bowl or plate and set aside.
Place the skillet back onto the heat and add the remaining tablespoon of butter and olive oil. Toss the Sliced beef with the flour in a bowl. Add the beef with the onions and cook until the beef has browned.
Add the mushrooms with excess liquid, beef stock, tomato paste, cream and sour cream to the pan. Whisk until smooth. Let the sauce continue to cook until thickens slightly, about 3-5 minutes.
Stir in the paprika and re season with salt and pepper as desired. Serve over egg noodles or rice.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!