Beef Stroganoff is one of the dishes that I consider I learned “recently”, as it not one of the classic dishes I had growing up. Originally Russian, I am sure it has been greatly modified, with each person adding his or her personal touch. My personal touch is adding fresh mushroom and carrots and sometimes peas, to add a refreshing twist. I learned this recipe from Chef Anahid, whom I had the pleasure of meeting once, and during that meeting, she explained with great detail this particular recipe. Find below the adapted version.
- 1/2 kg fillet steak, cut into long pieces
- 1 small onion, cut finely
- 2 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon mustard
- 1/2 teaspoon tomato paste
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons pickle water
- 1 cup fresh cream for cooking
- 1/2 kg fresh mushroom, cut into slices
- 2 medium carrots, diced and steamed until half cooked
- 2 Laurel leaf (warak ghar)
- salt and pepper based on preference
- parsley for decoration
- Add the oil and butter to a hot pan on full heat. Add the onions and wait until they are tender.
- Slowly add the pieces of meat in portions so you wouldn’t get a lot of juices at once. Wait until all the meat pieces change in color, and add the salt, pepper and laurel leaf.
- Add the mushroom, and wait until it wilts before reducing the heat. Add the Worcestershire sauce, tomato paste and pickle water and stir.
- Once you can tell that the meat is cooked completely, add the steamed carrots and stir well. After that, add the fresh cream and turn off the heat a minute after.
- Garnish with parsley.
This dish can either be served with Jasmine rice or with pasta.