Classic Beef Stroganoff at Greg’s Table–with some roses

There are many different versions of where this dish got its name but the one I like is this— It is named after one of the members of the Stroganov family, Russian aristocrats. According to legend, while stationed in Siberia, Pavel Stroganov’s chef found the beef to be frozen so solid that it could only be cut into small strips. The traditional recipe, however, involves cubes, not strips, prepared in a dry marinade of salt and allspice, and then sautéed in butter. The sauce is a simple roux mixed with prepared mustard and broth and finished with a small amount of sour cream, no onions and mushrooms, and no alcohol. The recipe we are used to has its origins in 1891 with the French chef Charles Briére who worked in Saint Petersburg. The Larousse Gastronomique assumes he was the inventor, but both the recipe and the name existed before then. Either way, it’s delicious, perfect winter fare, Siberia or Cape Town. Enjoy!

Beef Stroganoff

Serve over rice or egg noodles.

Ingredients

1 tablespoon all-purpose flour

½ teaspoon salt

750 gms beef sirloin, cut into 1,5cm wide strips

2 tablespoons butter

1 cup sliced mushrooms

½ chopped medium-large onion

1 clove garlic, crushed

2 tablespoons butter

3 tablespoons all-purpose flour

2 tablespoons tomato paste

1 ¼ cups chilled beef stock

1 cup sour cream or cream

¼ cup dry white wine

Directions

Step 1

Add 1 tablespoon flour and 1/2 teaspoon salt to a large, resealable plastic bag; shake to combine.

Add beef; shake to coat.

Alternatively place in large bowl and mix thoroughly.

Step 2

Melt 2 tablespoons butter in a large pot or deep pan over medium-high heat. Add beef; brown, about 3 minutes per side. Add mushrooms, onion, and garlic; cook and stir until garlic fragrant, 3 to 4 minutes. Transfer beef mixture to a bowl; leave drippings in pot.

Step 3

Melt remaining 2 tablespoons butter in skillet over medium heat. Add 3 tablespoons flour; cook and stir until smooth. Stir in tomato paste, then whisk in beef stock. Add wine and deglaze. Cook and stir, constantly, until thickened and bubbling, about 5 minutes.

Step 4

Return beef mixture to skillet; stir to coat with sauce. Reduce heat to very low; simmer until beef tender, 2 to 3 hours, plenty of time to have a bottle of wine. The longer beef cooks, the more tender it will be. Stir sour cream into beef mixture just before serving, heat through