This dish is named after one of Russia’s most powerful families, the Stroganoff. In the 1800s, Russian aristocrat Count Pavel Aleksandrovich Stroganoff hired French chef Charles Brière to be his family's personal cook. As the story goes, the count was getting older, and needed a dish that would accommodate for his weakening teeth. Chef Brière used his French culinary education and paired it with traditional Russian ingredients to create a savory and very tender meal that is now known today as Beef Stroganoff.
Serving size: 5
1lb Chuck roast or top sirloin, cut into 1 inch cubes
¼ tsp. Nutmeg
1 tbsp. All-purpose flour
2 tbsp. Butter
2 cups Mushrooms, sliced in halves
1 Onion, thinly sliced
1 Garlic clove, thinly sliced
1 tbsp. Tomato paste
½ cup Sour cream
1 cup Beef stock
1tsp. Ground mustard
Egg noodles for serving
In a bowl, mix together flour, nutmeg, and pinch of salt & pepper. Pat beef dry with a paper towel, add to the bowl, and mix until evenly coated.
In a large pot or dutch oven, heat 1 tbsp of butter over medium high heat. Sauté mushrooms for around 2 minutes, and remove from the pot. Add in the other 1 tbsp of butter and brown the beef cubes, about 2 minutes on each side. Once browned, add in onions and garlic, and cook for an additional 2 minutes while scraping the bottom of the pan with a wooden spoon. Pour in stock, mustard, tomato paste, Worcestershire sauce, and sautéed mushrooms. Let simmer for 10 minutes.
To avoid curdling the sour cream, place a little pit of the mix from the pot in a bowl with the sour cream in order to bring it to room temp. Then add sour cream to the pot and mix to combine.
Salt & pepper to taste and serve with egg noodles, potatoes, or whatever your starchy preference.