Ingredients with Measurements:
- 2 lbs beef tenderloin, sliced into thin strips
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup prunes, pitted and chopped
- 2 tbsp tomato paste
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 3-5 minutes.
4. Add the tomato paste and Dijon mustard to the skillet and stir to combine with the onion and garlic.
5. Pour in the beef broth and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
6. Add the chopped prunes to the skillet and stir to combine.
7. Return the beef strips to the skillet and stir to coat with the sauce.
8. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened and the beef is cooked through.
9. Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper, to taste.
10. Serve the beef stroganoff hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for cooking the beef and onion, and simmer for the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 650
Fat: 45g
Carbohydrates: 17g
Protein: 45g
Sodium: 600mg
Sugar: 8g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Prunes can be substituted with raisins or dried cranberries.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic.
- Use white wine instead of beef broth for a lighter sauce.
- Add a splash of Worcestershire sauce for extra flavor.
- Serve the beef stroganoff over egg noodles or mashed potatoes.
Tips and tricks:
- Slice the beef against the grain for tender strips.
- Don't overcrowd the skillet when cooking the beef, as this can cause it to steam instead of sear.
- Use a whisk to combine the sour cream with the sauce, as this will prevent lumps.
- Taste the sauce and adjust the seasoning as needed.
Storage instructions:
Leftover beef stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef stroganoff in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the beef stroganoff in individual bowls or on a platter, garnished with chopped parsley.
Garnishes:
Chopped parsley or chives.
Pairings:
Serve the beef stroganoff with a side of roasted vegetables or a green salad.
Suggested side dishes:
Egg noodles, mashed potatoes, or crusty bread.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it.
- If the sauce is too thick, add a splash of beef broth or heavy cream to thin it out.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Beef stroganoff is a classic Russian dish that originated in the mid-19th century. It was named after the Stroganov family, who were wealthy merchants and landowners in Russia.
Flavor profiles:
This beef stroganoff has a rich and creamy sauce with a sweet and savory flavor from the prunes. The Dijon mustard adds a tangy kick to the dish.
Serving suggestions:
Serve this beef stroganoff as a comforting and hearty meal for dinner, or as a special occasion dish for guests.
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Region: Russian