Stroganoff, Beef Stroganoff
This little dish comes to us from Moscow, through San Polo, with a stop in Shanghai, a classic beef and mushroom stew in a creamy, tangy sauce.
As I’ll be using a less-than-prime beef cut, I’ll apply an Asian technique called velveting to tenderize my beef. I will also cut this across the grain.
From Wikipedia:
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or “velvety” texture to the meat of any entrée.
The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry or rice wine, and then blanching and drying. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled. During cooking, the velveting mixture also protects the meat fibres, preventing them from seizing, resulting in more tender meat.
Velvet Beef
Ingredients
- 8 oz Beef See Notes
- 3/4 tsp Baking Soda
Instructions
- Freeze the beef for ~ 30 minutes until firm
- Slice thinly acress the grain
- Place in a bowl. Sprinkle over baking soda, toss to coat evenly
- Refrigerate for 35 minutes.
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water.
Notes
- Chuck beef and other traditional stewing beef – 30 minutes
- Economical steak cuts (e.g., cheap rump, hanger) – 20 minutes
Nutrition
Now that we have our beef properly tender, we can discuss our recipe.
From Wikipedia:
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.
Stroganoff
Ingredients
- 1 lb Steak See Velvet Beef Recipe
- 1 ea Onion Medium, Peeled, Sliced Thinly
- 1 lb Mushrooms Baby Bella or button, Cleaned, sliced thinly
- 4 tsp Garlic Minced
- 1 1/2 cup Beef Stock Low Sodium
- 1 tbsp Worcestershire Sauce
- 1/2 cup Sour Cream Whole Fat, Good Stuff
- 1/2 Cup Dry White Wine
- 2 tbsp AP Flour Divided
- 1 tbsp Mustard Cracked Grain, Dijon
- 3 tbsp Ketchup
- 2 tsp Paprika Mild or Hot
- 1 tbsp Lemon Juice
Instructions
- Cut the steak into slices 1/2 in thick, then cut each slice across the grain into strips 1/2 in wide. Dust with the flour to coat. (If you have velveted the meat this is already done.)
- Divide the beef in 4 parts. In a wide pan over high heat, add 3 tablespoons of oil and quickly seal the slices of beef. Remove each batch and continue until all the meat is seared
- When all the beef is sealed, Add it back to the pan, add the chopped onions and garlic and stir well. Let cook for 3 minutes.
- Add the wine to deglaze the pan, stirring well to deglase the bottom of the pan and let cook over medium heat until the alcohol has evaporated.
- Add the Paprika, the Dijon mustard, the ketchup, the Worcestershire Sauce, mix well and cook 2 minutes.
- Add the stock, and the ketchup, mix and cook for 12 minutes. Season with salt.
- In a sautée pan, over high heat add 1 tablespoon of oil and stir fry the mushrooms until golden.
- In a bowl, add the flour or corn starch and add a little cream and whisk well so you don't get lumps. Add the remaining cream, whisking well. Add a laddle of hot Strogonoff sauce to the cream mixture and whisk.
- Pour the cream and starch mixture back in the pot, add the Button mushrooms and mix well. Simmer over low heat for 10 minutes to cook the starch and mix all the flavours, stirring from time to time.
- The sauce should thicken but be smooth, coating the meat. Remove from the heat and add the lemon juice and check the seasoning.
- Garnish with minced fresh parsley, serve with Rice, Potatoes, or Noodles.
Nutrition
Filed
under: Brazilian, German, Global, Gravy, Sauce, Simmer, Stew
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