Bif Strogonov (beef stroganoff)
Russian cuisine:
Bif strogonov (beef stroganoff), as the name implies, is of Russian origin and quite popular throughout the country. I worked for several years in Russia from Moscow all the way to Petropavlovsk, and my recipe is derived directly from the real deal. One of the mistakes that many American recipes make is to use whipping cream or heavy cream in the dish. But in Russia, the unique (and delicious) taste is derived from using sour cream. It you want the real flavor of Russian cuisine, try my recipe.
Ingredients (serves 5):
- 2 ½ pounds – top sirloin of beef, remove fat and cut into narrow two-inch strips – see photo)
- Salt and pepper (at least two teaspoons of each)
- 6 tablespoons -- butter
- 2 tablespoons – all purpose flour
- 2 cups – beef broth (I highly recommend Better Than Bouillon brand)
- 2 teaspoons – spicy mustard (e.g., French’s spicy brown mustard)
- 1 large – onion, chopped
- 8 tablespoons – sour cream at room temperature
- 1 pound – flat large noodles
Top sirloin of beef being prepared
Preparation:
Melt 3 tablespoons of butter in a frying pan. Salt and pepper both sides of the meat strips and sauté over high heat until the meat begins to brown (about 5 minutes). Reduce the heat to medium, add the onions and cook until they are soft (about 15 minutes).
Beef and onions
Meanwhile, melt three tablespoons of butter in a heavy sauce pan over medium heat. Add the flour and blend well. Stir in the beef broth and bring to a boil. Then, mix in the mustard and stir continuously until the sauce thickens, about 7 minutes. Add the sour cream, mix thoroughly, and bring to boil.
Sauce with sour cream and a touch of mustard.
Stir the sauce into the meat and onions (if the meat and onions are not ready, place the sauce on minimum heat and keep warm until ready to use). Cover and let simmer on minimum heat for about 20 minutes.
Beef stroganoff
Russians do not usually sever their strogonov with noodles, but with my Italian heritage, I enjoy the mixture over noodles. Cook the noodles in salted water for about 10 minutes. Place the noodles on a plate, cover with the strogonov, and serve hot. Enjoy!
J. Boticelli