A traditional Russian recipe for Beef Stroganoff, though it doesn’t necessarily call for beef – pork will do just as well. Note that the egg-noodles are missing. That’s because the noodles are an American addition to the dish.
- 1 T cooking-oil
- 1 T butter
- 1 onion, thinly sliced
- ½ lbs crimini mushrooms, sliced
- 1 lb sirloin or rump-steak, cut into strips
- ¼ C brandy
- Salt, to taste
- Pepper, freshly ground
- ½ C beef stock
- 1 bay leaf
- 1 tsp whole grain mustard
- 1 C full sour cream
- 3-4 sprigs flat-leaf parsley, chopped
Heat the oil and butter in a heavy skillet. Saute the onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
Add cut steak to the skillet and fry over high heat for 3-5 minutes.
Add brandy and continue cooking until alcohol burns off. Add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, as they will add much flavor to the sauce.
Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
Stir in sour cream and parsley and take off the heat.
Serve with mounds of mashed potatoes or rice.