Veal or Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Source: Wikipedia
A couple of months ago, my friend Natasha posted a Beef Stroganoff recipe.
Natasha lives in the United States but her roots are from Russia so when I saw an authentic version of this very popular dish, I knew I had to try it.
I made a few changes to Natasha’s authentic recipe and I shall explain why.
To start with I don’t eat beef and generally in Greece, we usually eat veal, instead of beef, at least in my family, and although other people are crazy about veal, I am not really fond of it, or red meat in general.
However, as my children like it, I do cook it about once a month and there are a few recipes that I enjoy cooking and eating, provided it is not very often and mostly I prefer it in the form of minced meat.
I have reduced the amount of spices in the sauce as I knew that the children would not like it if it was too spicy.
Natasha used beef tenderloin steak but as tenderloin is quite expensive for our budget, I preferred a cheaper cut, that is why it needed more time to cook.
You can use any meat suitable for a stew.
There were a couple of ingredients that are not available in Greece, such as sour cream and apple sauce.
I have never tasted sour cream before, so I don’t really know how it tastes but whenever a recipe called for sour cream I have used Greek yoghurt, diluted with lemon juice to the consistency of cream, and the recipes tasted great, so it must be a good substitute, right?
In the past I remember seeing recipes which I wanted to make but never made them because of the apple sauce.
This time I was determined to make the recipe so I decided to google search it and see if I could make it myself.
I was surprised to see that it was almost like apple jam.
In Greece we use more olive oil when cooking, so I increased the amount and finally I did not use bacon fat in the potatoes as in Greece we always make the potatoes using olive oil.
I have made
Beef Veal Stroganoff before and although the other recipe was not very authentic, it was delicious as well.
However, the sauce in this Veal Stroganoff was so flavourful, that we ate more with the potatoes, just like ketchup.
I am sure you will be making the recipe again as even I, who am not fond on the meat, made it again and this recipe is surely a keeper.
The sauce is more than you will need for the recipe but don’t worry about that as you can freeze it and use it whenever you like.
I’ve used it on pizza, together with pasta, to make lasagna, etc., and it’s fantastic!
- 5 tablespoons olive oil
- 750 grams beef tenderloin steak, chuck roast or round veal
- 3 tablespoons flour
- All the tomato sauce
- 200 ml water
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 cup red dry wine
- 500 ml passata
- 1 tbsp tomato paste
- 1/3 cup apple puree
- 1 1/2 cup beef or chicken stock
- ¼ cup soy sauce
- ¼ tsp nutmeg
- ¼ tsp ginger powder
- ¼ tsp cloves
- Salt and pepper to taste
- 200 ml Greek Yoghurt, diluted with 1 tbsp lemon juice
- Parsley (optional)
- 2 large potatoes
- Olive oil for frying
- Cut the veal (or beef) into very thin slices.
- Put the flour in a zip lock bag and dredge the meat.
- Heat the olive oil in a sautéing pan and sauté the meat in batches.
- Remove to a pot.
- Add the remaining olive oil in the sautéing pan, and sauté the onion until translucent.
- Add the garlic and sauté for another minute.
- Add the wine and cook for 1 minute, for the alcohol to evaporate.
- Add tomato passata and tomato paste, as well as the apple purée and cook for another few minutes, stirring.
- Pour chicken stock and soy sauce.
- Season with nutmeg, ginger, cloves, salt and pepper. Bring to boil, then cover and simmer for about 15 minutes.
- Add the yoghurt with the lemon juice and mix until well combined.
- Pour the tomato sauce in the pot and simmer covered, for about 45 - 50 minutes or until the meat is tender.
- Serve with rice patties (recipe in the post), mashed potatoes or fried potatoes.
Nutrition InformationYield 7 Serving Size 1
Amount Per Serving Calories 791Total Fat 52gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 32gCholesterol 110mgSodium 979mgCarbohydrates 39gFiber 3gSugar 22gProtein 36g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!!