Ingredients with Measurements:
- 1 pound beef tenderloin, sliced into thin strips
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/2 cup sour cream
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the beef broth and bring to a simmer.
7. Return the beef strips to the skillet and simmer for 10 minutes, or until the beef is cooked through and the sauce has thickened.
8. Remove the skillet from the heat and stir in the sour cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for cooking the beef and vegetables
- Simmer for cooking the beef in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 340
- Fat: 22g
- Carbohydrates: 8g
- Protein: 28g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak
- Olive oil can be substituted with vegetable oil or butter
- Mushrooms can be substituted with any other type of mushroom
- Beef broth can be substituted with chicken or vegetable broth
- Sour cream can be substituted with Greek yogurt or crème fraîche
Variations:
- Add a splash of red wine to the sauce for extra flavor
- Use chicken instead of beef for a lighter version
- Add bell peppers or green beans for extra vegetables
Tips and tricks:
- Make sure to slice the beef thinly to ensure it cooks quickly and evenly
- Don't overcrowd the skillet when cooking the beef to ensure it browns properly
- Use a wooden spoon to stir the sauce to prevent the sour cream from curdling
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a skillet over medium heat until heated through
Presentation ideas:
- Serve the stroganoff in a shallow bowl with a sprinkle of chopped parsley on top
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with egg noodles or mashed potatoes
Suggested side dishes:
- Steamed green beans or roasted carrots
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up
- If the sour cream curdles, remove the skillet from the heat and whisk vigorously until smooth
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Beef stroganoff is a Russian dish that originated in the mid-19th century
Flavor profiles:
- Savory, creamy, and slightly tangy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
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Region: Russian