This retro Russian dish may look like a stew, but it’s actually a quick saute that can be on the table in 20 minutes (if choosing tenderloin instead of flap meat).
Choose beef tenderloin for superior texture, choose sirloin steak tips if you are on a budget. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Add a small amount of flour to thicken the sauce, then finish with a big spoonful of sour cream to add complexity and tartness.
Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.
- Prep Time : 15 minutes
- Cook Time : 45 minutes
- Yield : 4 servings
- Sirloin steak tips - 1 1/2 Lb., (aka flap meat)
- Vegetable oil - 1/4 cup
- Button mushrooms - 10 oz., sliced thin
- Onion - 1 ea., minced
- All-purpose flour - 2 Tbsp.
- Tomato paste - 1 Tsp.
- Chicken broth - 2 cups
- Brandy - 1/3 cup
- Dark brown sugar - 1 1/2 Tsp.
- Sour cream - 2/3 cup
- Lemon juice - from 1 lemon
- Parsley - 1 Tbsp., minced
1. Using a meat pounder, pound the beef to an even 1/2 inch thickness. Slicing with the gain of the meat, slice the meat into 2 inch wide strips. Slice each strip crosswise into 1/2 inch wide pieces.
2. Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a 12 inch skillet over medium-high heat until just smoking. Brown half of the beef until well browned on both sides, 6 to 8 minutes. Transfer to a medium bowl and repeat with 1 more tablespoon of the oil and the remaining beef.
3. Add the remaining 2 tablespoons oil to the skillet and return to medium high heat until shimmering. Add the mushrooms, onion, and the 1/2 teaspoon salt, and cook until the liquid from the mushrooms has evaporated, about 8 minutes. (If the pan begins to scorch, add the accumulated beef juices to the skillet.)
4. Stir in the flour and tomato paste and cook for 30 seconds. Gradually whisk in the broth. Stir in the brandy, sugar, and beef with any accumulated juices. Bring to a simmer and cook, uncovered, over low heat until the beef is tender and the sauce is thickened, 30 to 35 minutes.
5. Remove the skillet from the heat. Stir a few table spoons of the sauce into the sour cream to temper, then stir the sour cream mixture into the skillet. Stir in the lemon juice and parsley and season with salt and pepper to taste before serving.