Chen Yichun

71 RECIPES

20+ years of chef & hospitality experience

Beef Stroganoff

This dish was invented by a Russian noble named Count Stroganoff by his personal chef who was likely a Frenchman. Golden seared tender strips of prime beef steak are simmered in a rich sour cream gravy with mushrooms and onions. Beef stroganoff has traveled far and wide across the globe since the 19th century. Here is my version: Use decent to good quality quick-cooking cuts of beef such as sirloin or beef tenderloin.

OTHER
CUISINES: Cajun
LEVEL: EASY
TIME: 35 min
SERVING: 2 People
INGREDIENTS:
LET'S START
Step 1
Step 1
Step 1
Heat the fry pan with butter and gently fry the diced onions and minced garlic.
Step 2
Step 2
Step 2
Add beef strips and white wine. Fry the beef until the meat changes colour (sealed in the flavour)
Step 3
Step 3
Step 3
Add mushrooms, keep stirring. Add the beef broth worcestershire sauce and heavy cream, black pepper, and salt simmer until the meat is tender.
Step 4
Step 4
Step 4
Add the flour to thicken the sauce.
Step 5
Step 5
Step 5
Turn off the heat. Fold in the sourcream, season with salt and pepper and serve.
Final Notes
Final Notes
What to serve with beef stroganoff. You can traditionally serve beef stroganoff with fluffy mashed potatoes topped with young tarragon leaves or chopped fresh chives. Globally this dish goes well with rice, egg noodles or pasta. Anything that's good to slop up all the gorgeous rich gravy. You could try cauliflower mash for the low carb paleo alternative too. Yum!