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Befstroganov

Beef Stroganoff

Cut top round steak diagonally across the grain into 1/4-inch-thick slices. Place steak, onion, parsley, salt, black pepper, sliced mushrooms and garlic cloves in a crock pot. Place flour in a small bowl. Gradually add the beef broth, stirring with a whisk until blended. Add broth mixture to the crock pot; mix well. Cover and cook on high-heat setting for one hour. Reduce to low-heat and cook seven to eight hours or until steak is tender. Let stand for about ten minutes, and then stir in sour cream. Suggestion: Serve beef stroganoff over Lokshyna Homen (Homemade Egg Noodles).


Alternate cooking method & substitutions: If preferred, use ground beef as the protein source and omit mustard. Beef Stroganoff can also be prepared in a skillet over the stove, with egg noodles boiled separately and added as the last ingredient.


Beef Stroganoff #2

Cook egg noodles according to package directions; drain and set aside. In a skillet, brown ground beef, onion and garlic until meat is no longer pink, stirring often. Drain fat and return to skillet. Add sliced mushrooms and cook for about two to three minutes; stir in flour and cook for another minute. Add broth, Worcestershire sauce, salt and black pepper; bring to a boil. Reduce heat and simmer on low for about ten minutes. Remove beef mixture from heat; stir in sour cream and parsley. Serve over cooked egg noodles.

 

Trivia: The name-origin of Beef Stroganoff is in some dispute. Some say the dish was called Stroganov after Baron Alexander Stroganov (1733–1811), while others claim it was named after Russian military commander Count Pavel Stroganov (1774-1817).

 

Food Fare: Russian Recipes*Beef Stroganoff #2 image (C) Shenanchie O'Toole (2023). Click on image to view larger size in a new window.

 

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