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Beef Stroganoff

A community recipe by

Not tested or verified by Nigella.com

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Introduction

An easy way to make the great classic. Again, the amounts are "close" to the right ones, but please do taste and season according to your own flavour!

An easy way to make the great classic. Again, the amounts are "close" to the right ones, but please do taste and season according to your own flavour!

Ingredients

Serves: 3-4 people

Metric Cups
  • ½ kilogram beef
  • 1 medium onion
  • 1 clove garlic
  • 1 teaspoon paprika
  • 1 teaspoon tomato paste
  • 1 teaspoon dijon mustard
  • ⅗ teaspoon cracked black pepper
  • 800 millilitres beef stock
  • 1 gherkins
  • 1 salt
  • 4 tablespoons flour
  • 1⅛ pounds beef
  • 1 medium onion
  • 1 clove garlic
  • 1 teaspoon paprika
  • 1 teaspoon tomato paste
  • 1 teaspoon dijon mustard
  • ⅗ teaspoon cracked black pepper
  • 28 fluid ounce beef broth
  • 1 gherkins
  • 1 salt
  • 4 tablespoons flour

Method

Beef Stroganoff is a community recipe submitted by MonaFinn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Let the meat temper for about an hour at room temperature. Cut it into ab. 1-inch cubes, finely chop the onion and garlic.
  • Set a cast-iron or stoneware pot, with a bit of stock in it, on low heat. Heat up a frying pan and fry the beef in a small dash of oil in 4-6 portions.
  • Try to get a nice, deep brown colour to each side of the cubes, then transfer to the pot.
  • Pour enough stock into the pan to cover the bottom, and let it simmer for 15 secs while scraping all the flavours from the pan.
  • Splash the broth over the meat in the pot and start over with another batch of meat. After you're done browning the meat, repeat the same with the onion and garlic. Only this time, be careful and just lightly caramelize, do not brown to prevent bitter flavour.
  • Add all the spices except for the gherkin and the salt to the pot, set the lid on and let it simmer gently for 2-3 hours.
  • When the meat is tender, add the gherkin in 1/4-inch cubes. Dilute the flour into a small amount of cold water.
  • Add 2/3 of the mixture to the pot stirring gently; after 5 mins, check the consistency and, if necessary, add the rest of the flour mixture. Let it simmer for another 5-10 mins, then have a taste.
  • Add salt if necessary, others of the spices may also be added if you're not "feeling The Stroganoff Vibe". It should have a strong beef flavour with a shade of pepperiness and tang.
  • Let the meat temper for about an hour at room temperature. Cut it into ab. 1-inch cubes, finely chop the onion and garlic.
  • Set a cast-iron or stoneware pot, with a bit of stock in it, on low heat. Heat up a frying pan and fry the beef in a small dash of oil in 4-6 portions.
  • Try to get a nice, deep brown colour to each side of the cubes, then transfer to the pot.
  • Pour enough stock into the pan to cover the bottom, and let it simmer for 15 secs while scraping all the flavours from the pan.
  • Splash the broth over the meat in the pot and start over with another batch of meat. After you're done browning the meat, repeat the same with the onion and garlic. Only this time, be careful and just lightly caramelize, do not brown to prevent bitter flavour.
  • Add all the spices except for the gherkin and the salt to the pot, set the lid on and let it simmer gently for 2-3 hours.
  • When the meat is tender, add the gherkin in 1/4-inch cubes. Dilute the flour into a small amount of cold water.
  • Add 2/3 of the mixture to the pot stirring gently; after 5 mins, check the consistency and, if necessary, add the rest of the flour mixture. Let it simmer for another 5-10 mins, then have a taste.
  • Add salt if necessary, others of the spices may also be added if you're not "feeling The Stroganoff Vibe". It should have a strong beef flavour with a shade of pepperiness and tang.
  • Additional Information

    You can also pop the pot in the oven (160C/320F) if you feel like it. Works great either way! You can use tougher, cheaper parts of meat for this. Mind the fat-content though, and remember you can let it simmer for as long as half a day if you're using i.e. the shoulder bit. Stroganoff tastes best with boiled potatoes or mash.

    You can also pop the pot in the oven (160C/320F) if you feel like it. Works great either way! You can use tougher, cheaper parts of meat for this. Mind the fat-content though, and remember you can let it simmer for as long as half a day if you're using i.e. the shoulder bit. Stroganoff tastes best with boiled potatoes or mash.

    Tell us what you think