Beef Stroganoff
Nothing improves the taste of pasta more than a good appetite.
~ Italian Proverb
Ben went with me for grocery shopping two weeks ago and saw Stroganoff sauce in a bottle on the shelves. He asked that I try this out. The instruction on the bottle seems simple and does look like something that the boys would like.
Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce served over noodles, or even rice. The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov, a famous Russian general, invented the recipe for a cooking competition in St. Petersburg.
I used egg white pasta to go with the Beef Stroganoff.
Ingredients
- 1 bottle (400ml) of Stroganoff cooking sauce
- 1 package (340g) of egg white pasta
- 1 lb sirloin steak
- 1 can of mushroom pieces
- cilantro for decoration
Instructions
 First of all, I bring a big pot of water to a boil for cooking the pasta. When the water is boiled, I put in a generous tablespoon of salt and add 3/4 package of the egg white pasta. The pasta has to be cooked for 10-12 minutes.
By the way, why do people put in salt when cooking pasta? Is that for taste or does it serve other purpose? |
 While the pasta is being cooked, I sliced the beef sirloin steak into strips of thin slices. We’ll sautee the beef and sliced beef will allow the beef cook faster. |
 Next, I heat 1 tablespoon of Canola oil in a frying pan over medium heat. The beef slices are added in and stir fried for about 5 minutes until they are browned. |
 After 5 minutes of frying, I pour the stroganoff cooking sauce over the beef. The sauce is made generally of of mushrooms, red wine, sour cream, beef paste and other spices. There was a strong smell of wine. |
 Although the stroganoff sauce already has mushrooms in it, I added a can of mushroom pieces to add texture to the dish. |
 The sauce has to be simmered on low heat for another 10 minutes or until the meat is fully cooked and the sauce has heated through. |
 The pasta should be ready before the sauce is done. This recipe makes 4 servings. |
This is a very simple and fast meal to make — it took me just 20 minutes. I know I am going to make this more often. The guys loves this a lot. I might try this with other types of pasta, noodles and rice.
Categorized Under: Food Review
Hiya,
Popped by from blogmad. Really love ur recpies with pix and all. Makes my mouth water. I shall return for more treats :).
Growing up, Beef Stroganoff made me gag, literally. Now it is one of my favorites. We have this pretty regularly, as my wife can slow cook it in the crock pot and have it ready at dinner time. Makes the meat impossibly tender.
i’ve never heard of that proverb, or maybe i just didn’t know it was such but anyway it represents us pretty well ;)
Yum-o! Surfing BlogMad… glad I found you. You’re in my favorites ;)
Thanks Agnes. Please do visit every now and then. We try to blog something new everyday.
Slow cook it? Never thought of it. I’ll try that sometime. I like my beef tender too! Thanks for the tip.
Adding this one to my long list of your goodies!!
Thanks for the recipe…sounds really good!
It looks really good and I like the garnish that you used. The only thing I would do differently is use fresh mushrooms instead of the canned ones. They taste too salty. Great blog!
Thanks Susan. That’s a good idea. I will definitely try to use fresh mushroom the next time I make it.
The salt is to flavor the pasta that way all layers of the dish are flavored. Salted pasta water gives the pasta better flavor than adding it at the end because it soaks in rather than sit on top.