Ingredients with Measurements:
- 2 tablespoons butter
- 1 pound beef tenderloin, cut into thin strips
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup dry white wine
- 1/2 cup beef broth
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Wooden spoon
- Medium bowl
Step-by-step instructions:
1. In a large skillet, melt the butter over medium-high heat.
2. Add the beef strips and season with salt and pepper. Cook, stirring occasionally, until the beef is browned, about 5 minutes.
3. Add the onion and mushrooms and cook for 3 minutes.
4. Add the wine, beef broth, and tomato paste and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. In a medium bowl, whisk together the flour and sour cream until smooth.
7. Slowly add the sour cream mixture to the skillet, stirring constantly, until the sauce is thickened, about 5 minutes.
8. Remove from the heat and stir in the parsley.
Time:
Preparation Time: 10 minutes
Cooking time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 446
Fat: 24 g
Carbohydrates: 10 g
Protein: 38 g
Substitutions for Ingredients
- For the beef tenderloin, you can use sirloin steak or flank steak.
- For the dry white wine, you can use chicken broth or vegetable broth.
- For the sour cream, you can use Greek yogurt or crème fraiche.
Variations:
- For a vegetarian version, you can use tofu or tempeh instead of beef.
- For a vegan version, you can use vegan sour cream instead of regular sour cream.
Tips and tricks:
- Make sure to cut the beef into thin strips so that it cooks quickly and evenly.
- If the sauce is too thick, you can add a bit more beef broth to thin it out.
Storage instructions:
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium-low heat until warmed through.
Presentation ideas:
Serve over egg noodles or mashed potatoes.
Garnishes:
Garnish with fresh parsley and a dollop of sour cream.
Pairings:
This dish pairs well with a crisp white wine or a light red wine.
Suggested side dishes:
This dish goes well with a green salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thin, you can add a bit more flour to thicken it up.
Food safety advice:
Make sure to cook the beef until it is cooked through and no longer pink.
Food history:
Beef stroganoff is a classic Russian dish that was created in the 19th century.
Flavor profiles:
This dish has a rich, creamy flavor with a hint of tanginess from the sour cream.
Serving suggestions:
This dish can be served as a main course or as a side dish.
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Region: Russian