Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is probably one of the most famous among the Russian culinary classics.

Oxana Putan
Serves: 2
1 lb beef fillet
2 medium onions (0.5 lb)
4 tablespoons vegetable (sunflower) oil
2-2.5 cups heavy cream
Two-thirds teaspoon salt
Two-thirds teaspoon freshly ground black pepper
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Beef Stroganoff is probably one of the most famous among the Russian culinary classics. There are various ways to trace the origins of its name. Some say it was called Stroganoff after a man whose personal chef invented this dish. Others believe the name has to do with a Russian verb “stroganyi” – cut-up into thin strips. We choose the second version because the meat for this dish is cut into thin strips and cooks very quickly.

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A couple of things to remember: the classical recipe doesn’t include mushrooms or tomatoes. Also don’t cook more than 2 servings at a time, otherwise the meat will release too much liquid and end up stewed instead of fried.

Slice the onions into thin semicircles.

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Cut the beef fillet into 2-4 parts.  

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Cover with a plastic film and pound with a meat mallet.

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It’s much easier to pound over the plastic film so that the mallet doesn’t stick to and tear the meat.

Put the onions into a frying pan, add the oil and cook for 5 minutes, stirring periodically.

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Once the meat has been pounded, cut into long thin strips.

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Add the meat strips into the pan with the onions.

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Sprinkle with the salt and stir well. 

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Fry the mixture until the meat changes color, then another 3 minutes after that. Stir periodically while frying.  

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There shouldn’t be any liquid left in the pan.

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Pour in the cream.  

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Stir well.

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Add the pepper.

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Keep the meat and cream on the stove until the cream starts getting thick (2-3 minutes).

Take off the stove – your Beef Stroganoff is ready!

Serve with rice, mashed potatoes or buckwheat kasha.

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