Beef stroganoff is a unique way to diverse your meat menu. Even if you know the classical recipe you can experiment and cook the completely exotic meal. This dish comes from Russia and its name is the surname of Russian diplomat Count Paul Stroganov who invented the classical recipe.
It sounds like that: the beef cubes should be lightly floured and stewed over the medium heat in a sauce made of bouillon and mustard. When the meat is already cooked, a little of sour cream should be added. That’s it.
As you see there are no mushrooms and onions in this initial recipe. And pay your attention that the meat is diced and sliced into strips as we do today. Later tomato and onion were added and here the beef is cut into strips already.
This iconic comfort meal that is always appropriate. In addition the ingredients are simple, the cooking is easy and fast. Though the devil as you know is in details. There are so many secrets which provide the perfect result and we are going to tell about them in our cooking steps here.
Beef Chunks Recipes for Dinner: Beef Stroganoff
There are so many beef chunks recipes for dinner. But now we have decided to offer you a fresh version of beef stroganoff with pasta. The traditional composition of the ingredients becomes completely new with unexpected seasoning. You’ll be satisfied with it for sure!
- 400 g beef rump steak (trimmed)
- 1 tbsp butter
- 1 tbsp olive oil
- 300 g mushrooms
- 400 g pappardelle pasta
- 3 piece shallots
- 1 tbsp flour
- 300 ml beef stock
- 1 tbsp Dijon mustard
- 1 tbsp tomato purée
- 3 tbsp sour cream
- 10 g parsley
Put the piece of beef into freezer and freeze it during for 45 mins.
Take it out and cut very-very thin slices, season it with salt. Set aside on a cutting board.
Take a large, non-stick skillet and put to the heat.
Add a piece of butter and oil (equal parts) wait until it is melted.
Increase the heat and put the slices of meat into a skillet searing them until they get browned from both sides.
Remove the meat and set aside.
Put the mushrooms in the same skillet and brown them also. Set aside adding to the beef.
Cook the pasta following the instruction of a package.
Take a pan and add the remaining butter and oil to it, put to the heat.
Put the shallots into a pan and make tender cooking during a few minutes.
Stir in the flour and continue heating during a minute.
Add the stock and cook for 5 minutes. It should thicken.
To finish stir in the mustard, purée, cream and seasoning.
Cook for a minute then add the mushrooms and beef to this pan. Mix carefully until the mixture is smooth.
To the drained pasta add half the parsley, season.
And put the pasta on a serving plate toping with the creamy stroganoff, decorating with the parsley.
You can choose any side dish, for example you can replace the pasta with basmati rice (for this number of servings we recommend 300g). Or you can vary these two variant when you like diverse the menu.