Beef stroganoff recipe

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This well-known Russian classic got its name from the famous Russian Pavel Stroganov, who was a well-connected gourmand in early twentieth-century St. Petersburg. The recipe is thought to have come from a common dish in his family, and its name was given in honor of Pavel, because he popularized the dish publicly.

  • Yield: 15 portions (7 ounces/portion)

Ingredients

For Making the Sauce
  • 4 oz Clarified Butter
  • 1 lb Yellow Onions, diced small
  • 4 oz A.P. Flour
  • 2.25 qts Brown Beef or Veal Stock (cold, or at least cool)
  • ¼ cup Strong Prepared Mustard (such as Dijon)
  • ¾ cup Tomato Purée
  • ½ tsp Freshly Ground Black Pepper
  • 2 tsp Salt
  • 1 cup Sour Cream
For Sautéing the Beef
  • 2 oz Clarified Butter
  • 5 lbs Tender Cut of Beef (such as tenderloin or tri-tip a good and more economical choice is beef tenderloin tips), trimmed of excess fat and any connective tissue and cut into strips approximately ½ inch wide and 3 inches long, seasoned with salt and pepper
How to Make It
    For Making the Sauce
  1. In a pot large enough to hold all of the ingredients for the sauce, heat the clarified butter over a medium-low flame; once the butter is hot, add onions.
  2. Sweat the onions in the butter until they are translucent and softened; add the flour and stir well, while continuing to cook, to make a brown roux (adjust consistency of the roux, if necessary, with additional flour).
  3. Once a brown roux is achieved, add the cold stock while mixing vigorously with a wooden spoon or wire whisk until the roux has been dissolved into the stock (be sure to scrape the sides of the pot to dissolve the roux).
  4. Add the mustard, tomato purée, salt, and pepper to the sauce.
  5. Turn the heat up to a high flame and bring the sauce to a simmer, stirring as it heats to prevent lumping and scorching on the bottom of the pot.
  6. Once the mixture reaches a simmer and begins to thicken, turn the heat down to a low flame to simmer gently.
  7. Gently stew/simmer the sauce for at least 45 minutes, to cook out the starch of the roux and develop flavor.
  8. Cook the meat prior to finishing the sauce in the next step.
  9. After the meat has been cooked (by following the directions outlined next), use a whisk to mix the sour cream into the simmering sauce.
  10. Taste the sauce for seasoning; adjust, if necessary, with salt and pepper.
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