Beef Stroganoff With a Twist

Original Stroganoff Recipe Good Enough For Company

Sep 6, 2009 Delphine Cull

Beef stroganoff is a classic favorite that many home cooks are afraid to tackle. This original recipe is easy enough for any level of culinary skill.

Instead of enjoying Beef Stroganoff in a restaurant and paying a high price for the cost of one serving, any home cook can create this filling, inexpensive dish for family and friends. Using groceries already available in most pantries, this recipe takes some liberties and deviates just a bit from the standard recipe.

The secret to this wonderful stroganoff is the substitution of beer for wine, and the addition of carrots for an additional sweetness. The difference in taste is subtle, but elevates the dish a step above other recipes.

Tender, delicate beef combines with sweet carrots and sauted mushrooms. The addition of sour cream adds a wonderful smooth tang to the sauce. Served over buttered egg noodles, this recipe will easily serve at least four people. Add a tossed salad and garlic bread, and dinner is served.

Beef Stroganoff With a Twist

Total Cooking Time about 2 hours.

Level: Intermediate

Ingredients:

1 1/2 pounds lean stew meat or round steak
1 10.4 oz can beef consomme (not boullion)
1 cup regular beer (not ale or dark)
1/2 cup or more sour cream
1 8 oz package mushrooms, sliced
4 large carrots
1 onion, diced
2 cloves garlic, finely chopped
1/2 tsp thyme
1/2 tsp dry mustard
1 tsp paprika
2 tbsp. tomato paste
2 tbsp. olive oil
2 tbsp. butter or margarine
2 tbsp. flour
2 tbsp corn starch, optional
salt and pepper
1 pkg. wide egg noodles or egg dumpling noodles

Preparation:

Cut stew meat or round steak into thin strips 2 inches long.
Finely dice one onion and saute in olive oil and butter on medium heat until translucent.
Add finely chopped garlic, thyme, paprika and dry mustard and saute one minute.
Coat stew meat with 2 tbsp. flour, sprinkle with salt and pepper and add to hot pan. Saute beef, stirring often, until meat is browned but not cooked through.
Add one cup of beer and simmer five minutes to reduce.
Add one can beef consomme and one soup can of water. Add tomato paste. Lower heat and allow the meat to simmer slowly for one hour. The meat will become tender with slow braising.
Chop four large carrots into even pieces, about 1/2 inch thick, and add to the pot.
Saute sliced mushrooms in 1 tbsp. butter and add to pot.
Allow carrots to simmer in broth until tender, about 1/2 hour.
At this point, check on the consistency of the broth. If the liquid looks too thin, make a slurry of 2 tbsp. corn starch in 1/2 cup water and add slowly to broth, stirring until it thickens.
Remove pot from heat and stir in 1/2 cup sour cream or more, to taste.
Add salt and pepper if needed.
Boil water and cook egg noodles as directed on package.
Serve stroganoff over buttered egg noodles.

This is a great recipe for inexpensive cuts of meat that tend to be tough. Braising in liquid over low heat for a long period of time is a wonderful way to tenderize meat and add flavor. Enjoy.

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saute onions and garlic until translucent