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Beef Stroganoff (non-bourgeois)

100 min • 4 to 6 servings •
John S

100 min •     4 to 6 servings•

John S

Creamy beef stroganoff served over fettuccine noodles, garnished with fresh parsley, with a skillet and ingredients in the background.

Stroganoff was named after a Russian diplomat Count Paul Stroganov. Traditionally it is made with tender cuts of beef, such as filet, but in this recipe let’s try to be a little more realistic. Not all of us are Counts.

Ready

  • 2 lbs chuck roast or boneless beef chuck blade steaks, cubed or sliced into ¼” x ½” x 2” strips
  • 1 8 oz package of Fettuccini
  • 4 Tbsp butter
  • Salt and pepper
  • Flour for dusting
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • ½ lb sliced mushrooms
  • 1 Tbsp Dijon mustard
  • 2 Tbsp Hungarian paprika
  • 2 Tbsp tomato paste
  • 2 Tbsp worcestershire sauce
  • 2 bouillon cubes dissolved in 3 cups boiling water.
  • 2 Tbsp chopped parsley
  • ⅓ cup dry white wine
  • 1 cup sour cream

    • Set

  • Shallow dish or pan
  • Plate
  • Large skillet or Sautoire
  • Pot for boiling pasta
  • Colander
  • Large serving platter

    • Go!

  • Remove any fat and gristle from the roast (if using roast).
  • In shallow dish, add flour and season with salt and pepper.
  • Dredge beef in flour mixture. Shake off excess. Set aside on plate.
  • In skillet on medium-high heat, in 2 Tbsp hot butter, brown meat on all sides. Remove meat and keep hot.
  • To the pan, add 2 Tbsp butter.
  • Stir and Sauté in butter, onions, garlic, and mushrooms.
  • Return meat to pan.
  • Add and mix well: Paprika, tomato paste, mustard, and Worcestershire sauce.
  • Next add, stirring constantly, bouillon broth.
  • Lower the heat. Cover and simmer for 1 hour or until the meat is tender.
  • With 20 minutes to go, prepare noodles according to label directions: drain. Place on warm platter.
  • 5 minutes before serving, add wine and sour cream (see what you should know) and gently heat through.
  • Serve over fettuccine noodles.
  • Garnish with parsley.

    • Recommendations

    To prevent curdling, have sour cream at room temperature. “Temper” the sour cream (mix a little of the hot broth into the sour cream, then incorporate “tempered” mixture into pan). Reheat gently, but do not bring to boiling point or the sauce will curdle or “break”.
    If you decide to use a better cut of meat (bourgeois! fru, fru!), the simmering time will be significantly reduced.

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