A visitor of my blog asked me about the recipe for Boeuf Stroganoff. Nothing easier than that! I will happily consider every request and try to publish the recipe and if time allows it, also make a video tutorial for it.
Now, Boeuf Stroganoff (or Beef Stroganoff) is not a meal I cook a lot. There is no specific reason for that, I think the recipe had just slipped my mind. The kids couldn’t even remember eating it ever in their lives. So for them, it was kind of a “first” and both kids liked it – though my youngest doesn’t eat mushrooms and picked those out of her food and that’s ok.
In some way, Boeuf Stroganoff is a variation of Gulasch (which is Hungarian and makes me think of my friend Klara from Hungary) and it is not really a German recipe. It is from Russia (which makes me think of my friend Elena, who is from Russia), and according to Wikipedia, it became popular around the world in the mid-19th century. Let’s add this piece of knowledge to your internal “small talk library” and move on to the kitchen.
Get really good beef!
It is suggested to get some really good beef for this recipe, but I happened to go to the grocery in the evening and that’s when choices become limited. I was hoping for a nice filet but all the filet that was left on the shelf was wrapped in bacon. We love bacon. But I have lowered our bacon consume after watching a very disturbing video about how pigs are treated – I’ll spare you a description. So I settled for some stir fry beef and as expected it turned out a little chewy.
If you watch the video, you will learn a German expression: Guten Appetit! (Good appetite or “enjoy your meal”). This is what Germans say before they start eating. It is considered as very rude to start eating before everyone has food on the plate and has said “Guten Appetit”. We start eating all at the same time and the “Guten Appetit” kind of is the start signal. In my family, we also say “thank you for cooking” to the person who prepared the meal – which is either me or my husband since we share the duty.
Boeuf Stroganoff Video tutorial
Potatoes – again?
As a side we serve potatoes with the Boeuf Stroganoff. I love potatoes! Don’t believe what they say about potatoes – they are a great food and very beneficial (as long as you don’t turn them into french fries)!
5.3 oz potatoes have:
- only 110 calories
- zero fat, sodium or cholesterol
- almost half our daily value of vitamin C
- even more potassium than a banana
- lots of vitamin B6
- healthy fiber, magnesium, and antioxidants
I hope you try this recipe, and if you did, I would be happy about your comments to it.
- 3 Tbsp olive oil
- 600 g beef preferred filet
- 150 g onions diced or in slices
- 150 g mushrooms
- 100 g pickles sliced
- 250 ml beef brooth
- 1 tsp mustard
- 2 Tbsp sour cream
- some salt & pepper to taste
- Heat the 3 talespoons of olive oil in a pan.
- Dab the meat dry and if not already done by your butcher, cut the beef into small slices.
- Once the oil is hot, add half of the meat and fry from all sides.
- Remove the beef from the pan and set aside, then repeat this with the second half of the meat.
- In the frying pan add the onions and mushrooms, fry for a few minutes and then add the pickels. Fry all until it has a nice, brown color.
- Add the content of the pan to the meat and set aside again.
- Pour the beef broth into the pan and let cook until it has been reduced.
- Add 1 teaspoon of mustard and 2 tablespoons of sour cream and stir.
- Put the beef and vegetables back into the pan and reheat it without bringing to a boil.
- Add some salt and pepper for the taste.
- We eat it with potatoes but pasta is a great side, too! Guten Appetit!
6 thoughts on “Boeuf Stroganoff – Beef Stroganoff”
How much beef broth do you use? I don’t see it listed in the ingredients.
sorry about that! I added the broth to the ingredients list. It’s 250 ml / 1 cup of broth.
Sweet pickles? Dill pickles? Bread & Butter pickles? Which would be appropriate for this?
In general, I would always say: Use your favorite pickles! That’s the taste you are going for, right? Now, I have to admit that I don’t know bread & Butter pickles or how they taste. The pickles we are using in Germany are usually of a sour taste. Dill pickles could work but I would be a little worried that they add too much of that dill taste. But as I said: Use what you like!
I see many of your quantities are in grams or mil. Would you also put them in terms most familiar to Americans? Thank you.
I hear you, Alice. At the moment the plugin that I am using for the recipes allows only either but I could upgrade to the paid version and then put in both. I’ll have to check how much it costs. At the moment I can’t look it up since that plugin comes from Europe and right now I cannot reach any European website (weird!). I’ll get back to this later.
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