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Author:
Franco Salzillo
Did you know beef stroganoff actually goes back to Russia? The Stroganoff family were successful merchants during the Tsar era, and they were known for their exquisite taste.
It wasn’t the stroganoffs who invented this recipe, though, but their chef. At least that’s what we know. We also know the recipe has been around at least since 1871 — that’s 150 years!
So, when Paula Deen published her own take on the Russian classic and added some steak to it. I tried it, adapted it to my cooking style and am now sharing it with you.
For this recipe, you need fettuccine or any thick egg-based pasta. That’s the base of the dish, but the magic happens in the sauce.
The steak stroganoff sauce starts with high-quality steak cut into strips or cubes. We’re searing it and setting it aside while we assemble the rest of the sauce.
For the sauce, we need butter, olive oil, mushrooms, onion, beef broth and cream of mushroom (yes, the one that comes in a can.) The key ingredient is probably the sour cream, which we’ll add last. It balances the unctuous sauce with some attractive tartness!
Then you throw it all together and coat your pasta with the sauce. This is one of those meals you want to make often. It’s fantastic for a special occasion as well! After all, who doesn’t want to eat a part of history?
In a mixing bowl, season the meat with salt and pepper and toss with the flour.
Heat the olive oil in a large saucepan and add in the butter. Once melted, sear the steak, working in batches until brown on all sides. Set aside.
In the same pan, add the onions and sauté until translucent. Add in the mushrooms and cook until the excess released by the mushrooms has evaporated.
Return the steak into the pan and pour the beef broth and mushroom cream. Bring to a boil and simmer for 20 minutes. Now’s a good time to cook the noodles as you’d typically do.
Turn off the flame and pour in the sour cream. Incorporate.
Taste and season with salt and pepper.
Serve the fettuccine and top with the creamy stroganoff sauce.
