Beef Stroganoff

Beef Stroganoff
Beef Stroganoff is a classic beef and mushroom with sour cream sauce dish. It is ages since I last cook this one. Beef stroganoff is usually served with pasta but to Pinoys is best eaten as rice toppings. Cooking is fairly easy with very minimal ingredients. The secret is use a good sour cream and do not overcook the beef strips, we Pinoys tend to overcook our beef, overcooked beef will become more hard. Then it has to be cooked really long to make it tender but then it will start to fall apart. For this dish we want our beef tender but chewy. Try to use tenderloin or sirloin, they cook fast. Enjoy.

Ingredients:

Beef Stroganoff - Ingredients
250g beef tenderloin or sirloin, cut into large strips
200g fresh button mushrooms, cut in half
1 small onion, chopped
1/4 cup beer
1/4 cup soy sauce
3 tbsp butter
2 tbsp flour
3/4 cup sour cream
salt and pepper

Cooking procedure:

Marinate beef in soy sauce, a dash of salt and pepper for at least 10 minutes. In a sauce pan melt the butter, add onions and sauté until translucent. Add the marinated beef and stir cook for 2 to 3 minutes or until brown. Add in the button mushroom and stir cook for a minute. Now add in the beer and simmer for 8 to 10 minutes or until the liquid is reduce to half. Stir in the sour cream and season with salt and pepper to taste and continue to cook for 2 to 3 minutes. Thicken sauce with cornstarch diluted in 1/4 cup of water cook for another minute. Serve over rice or spaghetti pasta.

See other beef stirfried recipe:

Beef Ampalaya
Beef and Ampalaya with Black Beans
Beef and Broccoli Stirfry
Beef Broccoli with Oyster Sauce
Bistek Stir Fry

Comments

  1. AnonymousMarch 15, 2010 at 7:59 PM

    Wow, beef stroganoff with beer! Got to try it. We usually use white wine with ours so, beer might be good as well!

    ReplyDelete
  2. AnonymousMarch 16, 2010 at 12:15 PM

    What kind of beer did you use? is it the regular lager? I can just imagine the taste of the beef has been enhanced by the beer :D

    ReplyDelete
  3. ut-manMarch 16, 2010 at 5:10 PM

    Hi Lee and Brian.
    The recipe calls for a wine, I don’t have it so I used beer. It’s an Australian Crown Lager beer. It did turn out great, the subtle bitter and sweetness of the beer enhanced the already rich flavors of the beef and sour cream.

    ReplyDelete
  4. AnonymousJuly 15, 2010 at 7:19 PM

    mababago po ba ang lasa kung walang beer? bawal po kasi dito.

    thank you for putting up this blog, your recipes are mouthwatering! yum!

    ReplyDelete
  5. AnonymousJuly 21, 2010 at 7:20 PM

    thanks for your recipes
    More power and more recipes

    ReplyDelete
  6. AnonymousJuly 26, 2010 at 9:16 PM

    hi po. ano po alternative sa sour cream parang la akong makita dito sa riyadh. hehe..thanks ut-man in advanz..

    ReplyDelete
  7. AnonymousJanuary 7, 2011 at 10:46 AM

    This is not beef stroganoff. Its a beef dish with sour cream sauce, but definitely not beef stroganoff.

    Anyway, to the last anonymous poster, you can make your own sour cream by mixing one cup of heavy cream and half cup of plain yoghurt and half a cup of buttermilk. (I added plain yoghurt because the live bacteria acts faster). In a covered container, leave it our for 24 hours.

    As for the real stroganoff, its just flour, beef cubes, mustard and some bouillon.

    What you made here is Beef ragout in sour cream and mushroom sauce.

    ReplyDelete
  8. ut-manJanuary 9, 2011 at 5:24 PM

    To Anonymous,

    First of all thank you for taking time to write your reactions.

    For the benefit of my readers the dish is a beef stroganoff.

    There may be some variation in the ingredients with an authentic Russian Beef Stroganoff but it is my version of the dish.

    I do not know where you have taken your information that beef stroganoff do not use sour cream.

    ReplyDelete
  9. AnonymousFebruary 26, 2011 at 2:35 AM

    Beef Stroganoff is a classic Russian dish that has proved its delicious worth time and time again. The dish consisting of strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms, gained much popularity because of its ease to produce in large quantities as a basic food-service dish.

    ReplyDelete
  10. ut-manFebruary 27, 2011 at 9:15 PM

    To Anonymous,
    Thanks for sharing...

    ReplyDelete
  11. AnonymousSeptember 21, 2011 at 12:16 AM

    sheila

    sinunod ko po yung procedure niyo kaso matigas pa po yung beef pwede po bang lagyan ng water or ano po bang the best idea palambutin muna yung beef b4 saute?

    ReplyDelete
  12. ut-manSeptember 21, 2011 at 5:30 PM

    Hi sheila,
    Pag siguradong fresh yong beef dapat quick stirfry lang, malambot lang and tenderloin, titigas kasi sya pag na over cooked.

    ReplyDelete

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