Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp paprika
- Salt and pepper to taste
- Egg noodles or rice for serving
Special equipment needed:
- Large skillet or Dutch oven
- 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 or Dutch oven over medium-high heat.
2. Add the sliced beef 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 and sauté until softened, about 3-5 minutes.
4. Sprinkle the flour and paprika over the onion and garlic mixture and stir to combine.
5. Add the beef broth and sauerkraut to the skillet and stir to combine.
6. Return the beef to the skillet and bring the mixture to a simmer.
7. Reduce the heat to low and cover the skillet. Let the mixture simmer for 20-25 minutes, or until the beef is tender.
8. Remove the skillet from the heat and stir in the sour cream.
9. Season with salt and pepper to taste.
10. Serve the stroganoff over egg noodles or rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the beef and sautéing the onion and garlic. Low heat for simmering the stroganoff.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 28g
Carbohydrates: 10g
Protein: 32g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Greek yogurt or crème fraîche can be used instead of sour cream.
Variations:
- Add sliced mushrooms to the stroganoff for extra flavor and texture.
- Use smoked sausage or kielbasa instead of beef for a different twist on the recipe.
- Add a splash of white wine or brandy to the sauce for a richer flavor.
Tips and tricks:
- Use a sharp knife to thinly slice the beef for easier cooking.
- Drain the sauerkraut well to avoid excess liquid in the stroganoff.
- Let the stroganoff simmer on low heat for at least 20 minutes to allow the flavors to meld together.
- Don't let the sour cream boil or it may curdle.
Storage instructions:
Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stroganoff in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in a deep bowl or on a plate with a side of egg noodles or rice.
Garnishes:
Garnish the stroganoff with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Pair the stroganoff with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Steamed green beans or broccoli
- Crusty bread or garlic bread
Troubleshooting advice:
- If the stroganoff is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
- If the stroganoff is too thick, add a splash of beef broth or water 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 promptly in the refrigerator to avoid bacterial growth.
Food history:
Beef stroganoff is a classic Russian dish that originated in the mid-19th century. It typically consists of sautéed beef in a sour cream sauce, served over egg noodles or rice.
Flavor profiles:
This sauerkraut and beef stroganoff recipe has a savory, tangy flavor from the sauerkraut and sour cream, with a hint of sweetness from the onions.
Serving suggestions:
Serve the stroganoff family-style in a large serving dish or individual bowls for a cozy and comforting meal.
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Region: German