The original recipe for Stroganoff dates back to Russia in the late 1800s and has over the years rendered as many version as there are cooks. Here's mine:
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 800 g Steak or sausage sliced to strips
- 2 pcs Yellow onions diced
- 4 tbsp Tomato puree
- 2 tbsp Dijon mustard or English
- 2 dl Beef broth
- 1 tbsp Paprika powder
- 4 dl Smetana or sour creme or creme fraiche
- 1 dl Parsley fresh, finely chopped
Ingredients
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Instructions
- In a saute pan, saute onions in olive oil on medium heat for 5 minutes or until completely softened, stirring occasionally. Add tomato puree and let sizzle another 5 and then add broth and let simmer on low heat
- Simultaneously in a large skillet, fry the beef/sausage on high/medium heat gently for a few minutes until browned. Add paprika powder and salt and ground black pepper to taste. Stir to incorporate
- Add beef/sausage and Smetana to the saute pan. Stir to combine. Let simmer for 10 minutes
- Scatter with parsley and serve with rice or cauliflower rice, bread and gherkins
Recipe Notes
Stroganoff requires a good quality cut of beef such as fillet, tenderloin or rib eye. If you go with sausage, it should not be too rich in flavor or spicy. The Swedish Falukorv make an excellent Stroganoff.
Make sure to slice the meat across the grain.
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