As the weather changes and a little more of winter is chilling the air, the call for comfort food echoes all around. It was also fit to change my corporate catering menu to include more of these types of meals for the next few months.
I mean, who would want to eat a cold chicken salad when they could rather have a warming and comforting bowl of Beef Stroganoff – and being stuck at work during the cold winter months, I think, everyone will need a little more comfort…
A popular 19th Century Russian dish, Beef Stroganoff consists of sautéed strips of beef, smothered in a tangy sour cream sauce. Since then, it became a popular dish all over the world. The recipe has been adapted through the years by adding certain ingredients like onions, mushrooms and tomato paste and served on crispy potatoes, pasta and rice. Either way, it still is a deliciously filling dish the whole family can enjoy.
I decided to serve my Beef Stroganoff on rice, as this sauce is just finger licking and needs rice to soak it all up – I also added onion and mushroom in my Beef Stroganoff variation.
It is such a quick dish to prepare for those hectically busy weekday dinners. It takes merely a few minutes to put everything together and it tastes really great! This recipe for Beef Stroganoff serves 6 adults. Hope you enjoy!
| Prep Time | 10 min |
| Cook Time | 15 min |
| Servings | people |
- 30 ml olive oil
- 800 gr beef strips
- salt and black pepper to season
- 2 onions peeled and sliced
- 1/2 cup hot water
- 2 cups mushrooms chopped
- 2 teaspoons garlic minced
- 250 ml sour cream
- 2 cups cooked rice to serve
Ingredients
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- First off on high heat, heat some of the olive oil in a cast iron pot or wok – these types of pans just keeps the heat very well, just before smoking.
- Add ¼ of the beef strips to the pan and sauté (or flash fry as I like to call it) the beef strips until brown. Remove from pan and repeat with the rest of the meat by only adding ¼ at a time. You really don’t want to add all the meat to the pot otherwise you will end up cooking it rather than just sautéing. Season with salt and black pepper.
- In the same pan/pot, add a little more oil and the onions. Add the water to deglaze the pan, add the garlic and mushrooms and leave to cook until soft and translucent.
- Add the sour cream, and mix thoroughly until incorporated. If the sauce is still a bit thin, leave to cook for another 5 minutes to reduce.
- Add beef strips, stir, and season with salt and pepper if needed and serve on rice or pasta.
