Traditional Beef Stroganoff

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Beef Stroganoff is an excellent dish in that it uses the cheaper cuts of beef, including Thai-French.  It does require a cooking time of over 2 hours (slow cooking tenderizes the beef).

Ingredients Serves 4
All-purpose flour 4 tbspns
Salt 1/2 teaspoon
Beef sirloin, cut into 0.5 cm wide strips 700 gm
Butter 4 tbspns
Mushrooms 1 cup
Chopped onion 1/2 cup
Garlic, crushed 1 clove
Tomato paste 2 tbspns
Beef stock 1 1/4 cups
Sour cream 1 cup
Dry white wine 1/4 cup

 

Cooking method

Shake 1 tablespoon flour with salt in a large, re-sealable plastic bag until combined; add beef and shake to coat.

Melt 2 tablespoons butter in a skillet over medium-high heat.  Brown beef in the hot butter, about 3 minutes per side.  Stir mushrooms, onion, and garlic into beef; cook and stir for 3 to 4 minutes.  Set aside beef and vegetables.

Melt 2 more tablespoons butter in skillet over medium heat.  Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture.  Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.

Return beef and vegetables to skillet and stir to coat with sauce.  Reduce heat to very low and simmer until beef is tender, 2 to 3 hours.  Just before serving, stir sour cream and white wine into beef mixture and heat through.  Do not boil.