Beef stroganoff has got to be one of my all time favourite meals. There’s just something about the creamy (yet somehow tomatoey) sauce that seems to work so well with EVERYTHING.
So today i’m going to give you my 3 go to methods for making the perfect beef stroganoff.
I’m also going to cover freezing instructions to make your life that little bit easier!
I decided to make beef stroganoff because my Nan recently gave me one of her old pottery pots. Apparently her dad gave it to her when she was younger. It’s an amazing little pot and i couldn’t wait to try it out so i decided what better to make than Beef Stroganoff!
Now, you’ll be able to tell from my photos that i slightly curdled my sour cream in the process. So don’t do what i did and read below under my ‘tips and tricks’ section to learn how to NOT curdle your sour cream.
To start with though lets cover a little bit of history about this fantastic dish.
There are two main theories about how the beef stroganoff recipe was made. The first one suggests that a French chef who worked for a wealthy St. Petersburg family entered the dish into a well known cooking contest n 1891. Following the Russian custom he named his dish after his employer, Count Pavel Alexandrovich Stroganov. Hence the dish became known in English as ‘Stroganoff’. A convincing detail in the story that is often referred to is that the thin slices of meat were used as the Counts’ teeth were falling out so it made it easier to eat!
The second story suggests something similar except that the dish was made for Grigory Stroganov.
It is unclear if any of this is true or if it’s simply a story that has evolved and grown over the years. I actually quite like the story, whether its true or not!
It is, however, more likely that the dish slowly evolved through a long line of similar recipes. For example, a similar recipe can be seen in 1871 in a cookbook entitled ‘a gift to young housewives or a help to reduce housekeeping charges’. (On a dies note, how hilarious are all the super old cookbook names!!). In this recipe a roux is made from butter and flour and some bouillon is added to form a sauce. Then the beef, mustard, allspice and butter is cooked and added to the sauce. Sour cream is then stirred through at the end to serve. This is very similar to the beef stroganoff recipe that we see today. Minus the mushrooms of course.
This recipe is seen in varying similarities throughout the years, none including mushrooms until the 1943 in a cookbook entitled ‘The Joy of Cooking’.
Various other ingredients such as worcestershire sauce and paprika have been added as well.
This answer depends on the cooking method that you have chosen. If you have opted for a slow cooker beef stroganoff then you can save a bit of money and use a cheaper, tougher cut of meat as it should become tender over the long cooking time. When i make slow cooked beef stroganoff i tend to cut my beef into chunks rather than the classic slim strips. I find that it cooks better this way and the meat should just fall apart.
If you choose a quicker cooking method, such as my recipe for beef stroganoff in 30 minutes or the thermomix recipe then you will need to chose a meat that is already more tender. Good choices are the tenderloin and the sirloin.
A delicious slow cooked beef stroganoff. Serve with pasta or over mashed potato.
Place the beef, paprika, cayenne pepper and flour in a flour bowl and mix well until coated.
Place a large fry pan on medium-high heat and add the butter and a drizzle of olive oil to it. Once the butter has melted and the pan is hot add the beef. Brown the beef on all sides and then transfer to a 4.5L slow cooker.
Add a bit more oil to the pan if needed. Turn the heat down to medium and add the onion. Sauté until translucent and then add the garlic. Make sure you don't colour the onion too much, you want the heat low enough to soften the onion without browning it.
Pour in the white wine and continue to cook until nearly all of it has evaporated.
Turn the heat off. Stir in the beef stock, sour cream, dijon mustard, wholegrain mustard, worcestershire sauce, tomato paste and button mushrooms. Add the sauce to the slow cooker with the beef.
Cook on low for 6 hours. Serve with paste/mashed potato. Top with parsley.
If you don't have a slow cooker then you can cook this in a heavy bottom and thick walled pot (clay pottery works well) on 100 degrees celsius for 4 hours.
Freezer instructions - You can freeze this either before or after it has been cooked.
To freeze it before simply follow the instructions up to the end of step 5 (before you cook it in the slow cooker) and place in a freezer prove container, label and date and freeze. It should be fine to freeze for up to 3 months. When you want to cook it simply defrost it and place it in the slow cooker and cook on low for 4 hours.
To freeze it once its cooked simply portion it into containers once it is fully cooked, allow to cool completely, label and date and freeze. When ready to eat simply defrost heat up and serve!
Whip up a delicious beef stroganoff in just 30 minutes!
Slice the beef into thin strips, cutting across the grain.
Place the beef, paprika, cayenne pepper and flour in a bowl and mix well until coated.
Place a large fry pan on a medium high heat and add the butter and a drizzle of olive oil. Once the butter has melted and the pan is hot add the beef and brown quickly on all sides (1-2 minutes max). Take the meat out of the pan and put to the side in a bowl.
Turn the heat down on the fry pan to medium and add the onion and garlic and sauté until the onion is translucent.
Add the white wine and continue to cook until nearly evaporated. Add the beef stock, mustards, worcestershire sauce, tomato paste and mushrooms. Bring the sauce to a boil and then turn down and simmer for 5 minutes. Add in the beef and cook for a 3-5 minutes (depending on the thickness of the beef).
Take off the heat and stir through the sour cream.
Serve with pasta or mashed potato and top with parsley.
A delicious thermomix version of beef stroganoff.
Place parsley into TM bowl and chop for 3 seconds on speed 7. Set parsley aside. Don't worry about washing the bowl.
Place onion and garlic into TM bowl and chop for 5 seconds on speed 7. Scrape down the sides of bowl.
Add butter, oil, paprika, cayenne pepper and flour. Sauté for 3 minutes on Varoma on speed 1.
Add white wine and cook for a further 2 minutes on Varoma speed 1.
Add beef stock, worcestershire, mustards and tomato paste. Cook for 10 minutes on 100 degrees speed 1.
Add beef, sour cream and mushrooms and cook for 10 minutes, 100 degrees, reverse, speed 1.
Serve with pasta or mashed potato and top with parsley.