The dish is Russian by association but where it originated and how it got its name remain a mystery. I used to believe that beef stroganoff (also spelled stroganov) was the winning entry in a culinary competition and the chef who created it named it after his employer, a count named Pavel Alexandrovich Stroganov. The count is real enough but whether the culinary competition ever took place is anyone’s guess.
Originally made with sour cream and mustard (per the first published recipe in 1871), my new beef stroganoff recipe (the old one, circa 2005, is on page two) uses condensed mushroom soup and yogurt for a richer sauce. The beef is seasoned with Worcestershire sauce before it is cooked in butter.
Yakiniku-cut beef was used in this recipe. If unavailable, get sirloin, tenderloin, top round, eye round or bottom round, freeze just until firm then cut into slices no more than one-eighth of an inch thick. Better yet, ask the butcher to do that for you.
- 250 grams pasta (any shape is good)
- 1/2 cup butter divided
- 300 to 400 grams thinly sliced beef (sirloin, tenderloin, top round, eye round or bottom round), cut into 1/2 inch strips
- 1 teaspoon Worcestershire sauce
- salt
- pepper
- 1/2 cup onion chopped
- 1 cup bell peppers chopped
- 1 and 1/2 to 2 cups cups sliced button mushrooms
- 1 can condensed mushroom soup
- 1 cup yogurt
- 1/2 cup full cream milk
- 2 tablespoons chopped parsley
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Cook the pasta in salted water.
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While the pasta cooks, make the beef stroganoff. Heat 1/8 cup of butter in a frying pan. Over high heat, cook the beef just until no longer pink. Season with salt, pepper and Worcestershire sauce. Cook for another minute or until the liquid has been soaked up by the meat. Set the cooked beef aside.
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Heat 1/8 cup of butter in the same frying pan. Add the chopped onion and bell peppers. Season with salt and pepper. Cook over medium-low heat with occasional stirring until the vegetables are softened.
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Turn up the heat to high. Add the mushrooms to the vegetables. Cook, stirring, for about a minute.
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Pour in the mushroom soup, yogurt and milk. Stir. Bring to a simmer.
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Stir in the cooked beef to the simmering sauce. Lower the heat, cover the pan and continue simmering for another two minutes. Turn off the heat. Taste. Adjust the seasonings, if needed.
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When the pasta is is done, drain and transfer to a bowl. Add the remaining 1/4 cup of butter and parsley. Toss to coat every piece of noodle.
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Add the pasta to the beef stroganoff. Toss to blend.
