Recipe

Authentic Beef Stroganoff Recipe

	Waterlily / All my dishes 1 year, 9 months ago This is the way I learned to make this dish from a fine Russian cook. There are no cream-of soup or cans of broth here. This is really head and shoulders above the gray, gloppy dish often offered under the same name. Prep:15m Cook:15m Servings:8	Waterlily
	creamy beef dill onion mushroom stroganoff

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Ingredients

2 pounds of the best steak you can find

4 tablespoons butter

1/2 - 1 teaspoon dried dill weed

2 large onions, chopped fine

1/2 pound mushrooms, sliced. You can use white button mushroom from the grocery store, but I think this dish is a special treat with foraged morel or oyster mushrooms.

Salt & pepper, to taste

1/2 cup sour cream

2 cups stock or water

1 cup kasha (buckwheat groats)

1 egg, beaten

2 tablespoons butter

1 teaspoon salt

A few grinds of fresh ground black pepper

Directions

Cook the kasha first:

Bring the water or stock, butter, salt and pepper to a boil in a pan with a lid.

While the water is heating, combine the kasha and egg, then turn this mixture into a non-stick skillet over medium high heat. Turn and stir for several minutes until the egg is cooked dry.

Pour the kasha into the boiling water, reduce to a simmer, cover and cook 10-15 minutes until dry and fluffy. Keep warm until ready to serve.

Cut the steak into very thin strips.

Melt half the butter in a large pan over medium heat. Cook the onions until translucent.

When the onions are nearly done, add the mushrooms and dill, continue to cook.

In a separate pan, brown the steak over medium high heat. Cook in two batches so that none of the steak gets overcooked and soggy. Keep the steak warm.

When the mushrooms are done, taste and add salt and pepper to your taste. Then, slowly add spoonfuls of sour cream until you've achieved a thick, creamy texture. You can add any beef cooking juices to the sour cream-onion-mushroom mixture.

To serve, arrange a separate pile of kasha, steak, and onion-mushroom sauce on each plate. Each diner then chooses to combine them or eat them separately.

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Comments

newjoolz 1 year, 1 month ago said:
This looks really good. I like the addition of dill. It would make it more Eastern European.

One tip: Freeze the steak for 30 minutes before slicing and you will get thinner, more even strips.

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