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.

BIG_IMG_3753_edited-1

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 garnishing

MED_IMG_3730_edited-1

For those who loves beef stroganoff, you will like this Hamburger Stroganoff from scratch too.

Instructions
IMG_3732_edited-1First 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?

IMG_3738_edited-1While the pasta is being cooked, I sliced the beef sirloin steak into strips of thin slices. We’ll sauteed 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.

IMG_3742_edited-1After 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.
IMG_3744_edited-1Although the stroganoff sauce already has mushrooms in it, I added a can of mushroom pieces to add texture to the dish.
IMG_3746_edited-1The 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.
IMG_3750_edited-1The 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.

12 thoughts on “Beef Stroganoff

  1. 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.

  2. 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!

  3. 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.

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