Beef Stroganoff

JBQ loves this traditionally Russian dish, I cooked it again tonight after a long time…

Ingredients (for 2)
* 220gr beef fillet, cut in strips
* 2 cups of thick-sliced mushrooms
* 2 shallots, chopped
* 1/3 teaspoon nutmeg
* 3/4 cup sour cream
* 1/2 cup white wine
* 3 tbspoons butter
* 150gr fussili pasta or egg noodles
* salt and pepper

Execution
1. In a large pan add water and cook the pasta/noodles as described in its packaging directions.
2. In a large frying pan add the butter and chopped shallots and fry in high heat for 2-3 minutes until browned.
3. Add the beef strips into the pan and stir continuously. Fry the strips for 3-4 minutes until browned.
4. Add the mushrooms, salt, pepper, nutmeg and stir occasionally, for about 5 minutes, in medium heat.
5. Add the wine and cook for an additional 5 minutes, also in medium heat. Stir occasionally.
6. Add the sour cream, stir vigorously, and cook until the sauce has thickened. Serve hot with the pasta/noodles, although Stroganoff is freezer-friendly too.

Beef Stroganoff

7 Comments »

Stacy wrote on January 22nd, 2008 at 8:39 PM PST:

Aha! Even better with egg noodles, IMO


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Eugenia wrote on January 22nd, 2008 at 8:44 PM PST:

Yes, it goes well with egg noodles too. In the past I used to use them more, but we found this organic pasta brand lately and we mostly use that now.


stormrider wrote on January 23rd, 2008 at 2:55 PM PST:

ti mas kaneis re euygenia vradiatika, trexoyn ta salia moy kai poy na bro tora fai foititis anthropos…


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Eugenia wrote on January 23rd, 2008 at 3:15 PM PST:

Hehe, ela sto Stanford i sto Berkeley gia metaptyxiaka, kai tha sou mageireuw egw. 🙂


Kevin wrote on January 23rd, 2008 at 7:23 PM PST:

Wow. That looks really good. I wish I saw that a few minutes ago, I would have made it tonight. But instead I made up a somewhat spicy pan fried recipe that was actually pretty good.


Jim wrote on January 24th, 2008 at 9:41 PM PST:

I was just thinking about making beef S. my long term girlfriend doesn’t cook and so I have been learning to cook for 15 yrs. Well no one complains, but it is fun even if it isn’t spectacular, I will try this out tomorrow, I don’t know the metric system, I use the british imperial measurements as most do in the US, but will try anyway


Jim wrote on January 24th, 2008 at 9:42 PM PST:

sorry the other dish was metric


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