Stroganoff is usually thought of as a "fancy" dish but it's really
quite easy to prepare if you take a few shortcuts. The recipe shown here is
served over noodles but it's often also served over rice. Your choice.
- Beef (I typically use thin-sliced cut at about half pound/person)
- Onions and Mushrooms (about a quarter onion and two to three medium mushrooms
- Flour (heaping tablespoon or so), spices (garlic and dill), ketchup (squirt),
packet of beef bouillon powder
- Water, white wine, sour cream (8 oz size for two people, larger for more),
and olive oil for cooking.
- Slice the beef into strips.
- Chop the onions and slice the mushrooms. Get everything else handy. Put
the noodles on to boil; the stroganoff will go rather quickly and the noodles
can sit in the hot water if done a bit early.
- In a large skillet quickly brown the beef strips in a little olive oil.
To the extent possible brown the outside and leave the inside rare (difficult
if you use thin slices like I do). As they brown take the meat pieces out
of the skillet and reserve in a bowl.
- When done, remove the skillet from the heat. On top of the onion/mushroom
mixture add a light layer of flour, the spices, a squirt of ketchup, and the
beef bouillon powder. Mix well; the mixture will be very stiff as there is
little liquid at this point.
- Place the skillet over medium heat and slowly add some water and wine (about
quarter cup each at a time). Stir after each addition and let the mixture
heat. The final mixture should be not quite liquid (i.e., it should not pour
off the spoon but more drip off). Add the beef and bring to a boil. Cook a
short while until the mixture is again somewhat stiff.
- If you insist on using beef then make certain it is a low-fat cut.
- Substitute non-fat yogurt for the sour cream. I've tried it and there is
very little difference in taste. Cook just a bit longer to reduce the mixture
as the yogurt is a bit thinner than the sour cream.
- Use chicken or turkey meat (skinless breast) instead of beef. While you
can't call it "beef" stroganoff any longer, the taste is still great which
is what matters in the long-run. If you do this also substitute chicken bouillon
powder; you would not want to mix beef and chicken flavors.
- As with most recipes here, this one can be modified to suit individual tastes.
Have fun with it.
- The spices can be changed.
- The wine can be dropped and, for a beefier taste, a can of beef stock
can be substituted.
- As indicated above, rice can be used as a base instead of noodles.
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Tom Simondi, All Rights Reserved