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Beef Stroganoff with sour cream

Beef Stroganoff with Sour Cream

A surprisingly easy beef dish! Let me show you how to make beef stroganoff. Stroganoff is a wildly popular dish that's remarkably simple to put together. It's sometimes jokingly called "a dish for the toothless" (or is that the legend?). One thing's for sure: this tender meat pleases everyone, whether they have teeth or a discerning palate. No one knows the one "true" recipe — there are countless versions now: with mushrooms, squid, rabbit, pork… The two rules are to slice everything small and to use tenderloin, the tender flesh of the meat. Let's make classic beef stroganoff — and mine comes with sour cream.

Lily

Recipe author

Composition / ingredients

Servings:

Beef

600

Onion

100

Tomato paste

Sour cream

100

Butter

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 16 g

Fats 40 % 12 g

Carbohydrates 7 % 2 g

176 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

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Cut the beef into wide strips about ¾ inch (2 cm) thick, then pound them down to about ¼–½ inch (0.5–1 cm). Slice them into short strips about 1¼ inches (3 cm) long, then season with salt and pepper — no other seasonings or spices needed. Slice the onion into half-moons and lightly sauté it, then add the meat. Fry for just 3–5 minutes; it's very important not to overcook it, since the dish should stay juicy. Pour in the sour cream and tomato paste and bring to a boil. That's it — the dish is ready. Serve it over rice or pasta, or, best of all, with fried potatoes and mushrooms.