Ingredients with Measurements:
- 1 lb beef sirloin, sliced thinly
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 package of dumpling mix
- Water for boiling dumplings
Special equipment needed:
- Large skillet
- Mixing bowl
- Wooden spoon
- Rolling pin
- Large pot for boiling dumplings
Step-by-step instructions:
1. In a mixing bowl, prepare the dumpling mix according to package instructions. Set aside.
2. In a large skillet, heat the olive oil and butter over medium-high heat.
3. Add the sliced beef and cook until browned on both sides. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent.
5. Add the flour and paprika to the skillet and stir until well combined.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
7. Add the cooked beef back into the skillet and stir to coat with the sauce.
8. Reduce the heat to low and let the mixture simmer for 10-15 minutes.
9. While the beef stroganoff is simmering, bring a large pot of water to a boil.
10. Roll out the dumpling dough on a floured surface to 1/4 inch thickness.
11. Cut the dough into small squares and drop them into the boiling water.
12. Cook the dumplings for 3-4 minutes or until they float to the surface.
13. Drain the dumplings and add them to the beef stroganoff.
14. Stir in the sour cream and season with salt and pepper to taste.
15. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium-high heat
- Dumpling water: boiling
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Beef broth can be substituted with chicken or vegetable broth.
- Sour cream can be substituted with Greek yogurt or heavy cream.
Variations:
- Add sliced mushrooms to the beef stroganoff for extra flavor.
- Use homemade dumplings instead of store-bought mix.
- Add a splash of red wine to the beef stroganoff for a richer flavor.
Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks evenly.
- Use a wooden spoon to stir the beef stroganoff to prevent scratching the skillet.
- Dust the dumpling dough with flour to prevent sticking.
Storage instructions:
- Store leftover beef stroganoff and dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef stroganoff and dumplings in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the beef stroganoff and dumplings in a large serving dish.
- Garnish with chopped parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the beef stroganoff sauce is too thick, add more beef broth to thin it out.
- If the dumplings are too tough, reduce the cooking time.
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 originated in Russia in the 19th century and was named after the Stroganov family.
- Dumplings are a traditional dish in many cultures, including Russian and Eastern European cuisine.
Flavor profiles:
- The beef stroganoff is savory and creamy with a hint of paprika.
- The dumplings are soft and doughy.
Serving suggestions:
- Serve the beef stroganoff and dumplings with a glass of red wine for a complete meal.
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Region: Russian