rICH. cOMFORTING. sATISFYING.Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in about an hour. Beef Stroganoff is a popular Russian dish of small pieces of beef fillet sautéed in sour cream sauce together with onions and mushrooms. The dish was named after Count Alexander Grigorievich Stroganoff, who lived in the late 19th century in Odessa. There're two versions of the dish's origin. Beef Stroganoff is, in essence, the classic French fricassée de boeuf with the addition of equally classic Russian ingredients: onions and sour cream. -- READ MORE -- Ingredients
While this recipe has several steps, each one is fairly easy and quick to complete. Before starting, have all your ingredients measured, chopped, sliced and ready to go. The keys to great flavor come in the simple but easy steps of browning the beef and mushrooms to building amazing flavor. Don’t rush the mushrooms and make sure you sauté the tomato paste until darkened in color. If for some reason you don't find your beef is tender enough, cook the entire mixture for a longer period or consider using a slow cooker. Mmmm.mmmm.mm. Directions
Cook the Beef and Vegetables
The Final Touches
Additional Comments This recipe welcomes various mushroom types—button, white, cremini, baby-bella, or any variety you prefer. We often opt for the freshest ones available. If you're aiming for a richer taste, favor the cremini mushrooms, as button and white varieties tend to be milder in flavor. Opt for fresh herbs over dried ones; generously include fresh parsley and thyme. It's these small details that elevate the quality of this recipe. A succulent, tender slice of nutrient dense grass-fed beef, especially when bathed in this delightful sour cream wine sauce, is truly something I adore! Bon Appétit PS - Leave me a comment below or answer me this: What hesitation do you have about buying grass-fed beef?
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