Beef Stroganoff is a rich and flavorful gourmet dish that is quick and easy to make. This recipe uses meatballs, but it can also be made by slicing tender cuts of beef, moose, or venison into strips and sautéing them or with fried hamburger or chicken. Stroganoff has been around for over a century and is believed to have originated in Russia. Versions of it are found in China, France, Norway, Canada, the United States, Portugal, Brazil, Sweden, and Finland. My guess as to why Stroganoff has become a favorite in so many different countries around the world for such a long time is because of its great taste. Every time I make Stroganoff, I wonder why I don’t make it more often. You can also make this with chicken, venison, moose, and elk. For tender meat, cut against the grain of the meat, not with the grain.
Beef Stroganoff
1 – 1 1/2 lbs. beef, sliced into small pieces
1 – 2 Tablespoons of bacon fat or lard or
oil for frying
3 cloves garlic minced
2 tablespoons butter
1 lb. fresh mushrooms sliced or 1 can of
sliced mushrooms drained
1 chopped onion, yellow globe
1/2 cup water, (add more if needed) or
beef broth for more flavor
1/2 cup sour cream
Salt and pepper to taste
Sear the beef pieces in the oil and remove the meat. Add the butter, and then sauté the mushrooms, garlic, and onions in the butter. Stir in the water, to pull the drippings out from the bottom of the pan, and add the meat back in. Continue to cook for several minutes. Stir in the sour cream and the salt and pepper to taste. Simmer until the meat is tender. Serve over noodles or rice or mashed potatoes with vegetables or a salad.
Tip: because the beef broth is usually in a larger size than the 1/2 cup needed for this recipe, freeze the remainder in 1/2 cup portions, to be used the next time you make Stroganoff. If you are making a Chicken Stroganoff then use chicken broth instead of beef broth. Optional ingredients for flavor variations include adding a splash of sherry, red wine, or white wine, 1 tablespoon Worcestershire sauce, 1 teaspoon prepared Dijon mustard, 1/4 teaspoon of tarragon and thyme, and 1/2 cup freshly chopped parsley.