Russian beef stroganoff

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If you don't like this beef recipe, your taste buds don't work well. The Veal Stroganoff was named after Count Stroganoff of Alexander III's court. It has been around for a long time. I have tried several variations of this and we refer to this simply as "beef."

It is excellent paired with mashed potatoes or on a bed of white rice. Maria (my sister's mother-in-law) is famous for this dish. He often takes him to parties and church meals.

This is my favorite meat recipe of all time. I was so excited when Maria shared this with me. I was equally excited to discover that it is not as difficult as I imagined (sometimes beef intimidates me). I am happy to share with you this classic Russian recipe. See my notes in the comment section on how to make a bigger batch.

Ingredients for Russian beef stroganoff:

2 pounds steak I used to: "thinly sliced ​​round bottom beef" or any type of sirloin should work. Nothing very marbled. I bought the thinly sliced ​​fillet at Costco at $ 3.69 / lb.1 teaspoon Mrs. Dash Seasoning1 / 8 teaspoon pepper1 / 2 teaspoon salt1 / 8 teaspoon paprika2 tablespoons olive oil1 1/2 tablespoon soy sauce (i.e. 2 packets of Panda Express) 1 1/2 cups of water 1 large garlic clove, finely grated or pressed 1 1/2 cups whipped cream 2 tablespoons butter 1 1/2 tablespoons all-purpose flour

How to make the best beef recipe:

Preheat oven to 350 ° F. 1. Trim excess beef and cut into 1/2-inch strips.

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2. Fill a 2/3 medium saucepan with water and bring to a boil. Add meat and bring to a boil again. Boil until the impurities reach the top. Scoop away impurities.

3. Remove from heat and rinse meat in colander. Then place the meat in a Dutch oven (for baking) or in a regular pot with a tight lid.

4. Add Mrs. Dash, pepper, salt, paprika, olive oil, and soy sauce. Add 1 cup of water. Cover and bake for 1 hour and 30 minutes (at 350 ° F). Check the meat after 1 hour; If the meat has absorbed most of the water, add another 1/2 cup of water. (To cook on the stove, put the lid on tight and cook over medium heat until the meat is soft, stirring occasionally and checking the water level.) There should be enough water to keep the meat moist. Remember it is not a soup.

5. After the meat has been baked for 1 and 1/2 hours, remove it from the oven and add the grated / pressed garlic, add 1 1/2 cups of whipped cream.

6. Next, melt the butter, then mix the flour with the butter with a fork. Add the butter mixture to the pot and stir to combine.

7. Bake another 25 minutes. The beef must be very tender and the sauce must have a sauce texture. You can add more cream if it gets too thick.

Mmm! Mmm! Mmm !! Notes: If you are going to use something other than a Dutch oven (cast iron pot), you may need to adjust the amount of water it puts in it. Start with 3/4 cup and periodically check to see if you need more water. Beef – $ 4 / lb, … Organic Cream – $ 3.50, … .. Turn around and watch your child in the slow cooker – NO PRICES.

Maria's Russian Beef Stroganoff

Preparation time: 30 minutes.

Cooking time: 2 hours.

Total time: 2 hours and 30 minutes

Skill level:

Medium

Cost of doing:

$ 10- $ 12

Keyword:

Russian beef stroganoff

Kitchen:

Ukrainian Russian

Course:

Dinner, main course

Servings: 4

  • 2 pounds sirloin

  • 1 teaspoon Mrs. Dash seasoning

  • 1/8 teaspoon pepper

  • 1/2 teaspoon salt

  • 1/8 teaspoon paprika

  • 2 tablespoon olive oil

  • 1 1/2 tablespoons soy sauce

  • 1 1/2 cups water

  • 1 large garlic clove finely grated or pressed

  • 1 1/2 cups whipped cream

  • 2 tablespoon butter

  • 1 1/2 tablespoon all-purpose flour

Preheat oven to 350 ° F.

  1. Trim excess beef and cut into 1/2-inch strips.

  2. Fill a 2/3 medium saucepan with water and bring to a boil. Add meat and bring to a boil again. Boil until the impurities reach the top. Scoop away impurities. Remove from the heat and rinse the meat in a colander.

  3. Place the meat in a Dutch oven (for baking) or in a regular pot with an airtight lid.

  4. Add Ms. Dash, pepper, salt, paprika, olive oil, and soy sauce. Add 1 cup of water. Cover and bake for 1 hour and 30 minutes (at 350 ° F). Check the meat after 1 hour; If the meat has absorbed most of the water, add another 1/2 cup of water. (To cook on the stove, put the lid on tight and cook over medium heat until the meat is soft, stirring occasionally and checking the water level.) There must be enough water to keep the meat moist; remember it is not a soup.

  5. After the meat has been baked for 1 and 1/2 hours, remove it from the oven and add the grated / pressed garlic.

  6. Add 1 1/2 cups of whipped cream.

  7. Melt the butter, then mix the flour with the butter with a fork that adds the butter mixture to the pot and stir to combine.

  8. Bake an additional 25 minutes. The beef must be very tender and the sauce must have a sauce texture. You can add more cream if it gets too thick.

If you are going to use something other than a Dutch oven (cast iron pot), you may need to adjust the amount of water it puts in it. Start with 3/4 cup and periodically check to see if you need more water.

Russian meatStroganoff

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