'Beef stroganoff with pasta? Why when it is way better beef stroganoff with potatoes! Check out the recipe below and enjoy this version of the dish :) RECIPE -INGREDIENTS- 6 medium Yukon potatoes 1 large yellow onion 1 clove of garlic 700g tender beef (e.g. tenderloin, sirloin; top round roast works well, too!) 1/3 cup of flour 1 tbsp. tomato paste 2-3 tbsp. sour cream or cream-fraiche Salt Pepper Vegetable oil (I’ve used safflower oil this time) Cilantro, minced (for garnish) Green leaves tossed with balsamic dressing (for a side) -HOWTOs - Peel potatoes, rinse them under tap water, and place in a large bowl filled with cold water wash away the excessive amount of starch. This will make fried potatoes crispy. Peel and thinly slice the onion. Mince garlic. Set aside both. Cut the beef into short strips, place in a large bowl, season with salt and pepper, and mix. Add the flour and toss to coat the beef stripes evenly. In a large pan heat a couple tablespoons of vegetable oil with a high smoking point on high heat. When the oil starts shimmering sear the beef working in batches until browned on all sides. When the meat is cooked reduce the heat to medium and add the onions. Pour the juice from the seared beef onto the onions – this will add more flavor - and cook, stirring constantly, until softened, for about 4 minutes. Deglaze the pan with water and scrape it with a spoon, and cook the onions for a couple more minutes. Return the meat to the pan with onions and give it a good stir. Clear the center of the pan with a spoon and add tomato paste. Fry it in the center of the pan for about a minute, constantly stirring to avoid burning sugars that are in the tomato paste. Then add 2-3 tablespoons of sour cream or crème-fraiche and stir again. If the beef and onions look dry add about half a cup of water, give it another stir, cover the pan with a lid and cook on medium to low heat for about 20 to 30 minutes. Five minutes before turning the heat off add the minced garlic and stir. In a large skillet heat the vegetable oil. After rinsing and draining potatoes pat dry with paper towels. Then fry potatoes flipping regularly until cooked and golden brown on 1 or 2 sides of each piece. Season with salt. To serve place a couple large serving spoons of potatoes in the centre of the plate and top them with the beef in its thick sauce. Garnish with minced cilantro and serve with a green salad on a side.'
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