Beef Stroganoff You'll Make on Repeat
Translated from my original Japanese post (2019). 日本語の原文を読む →
Hi! It's Yoko, your food blogger.
Tokyo has been getting a lot warmer lately.
I hear pollen is in the air too.
My nose has been itchy and I've been sneezing a bit. Is that pollen?
I really hope I don't have hay fever. No, it must be a cold! Yes.
Spring is on its way, but today I'm sharing a beef stroganoff recipe that's great for a chilly day, and so good you'll keep coming back to it.
It's also a good one if you have a lot of beef, say from a hometown tax donation gift in Japan, so please give it a try!
Beef Stroganoff You'll Make on Repeat
Ingredients (serves 2)
| Thinly sliced beef | 200 g |
|---|---|
| Onion (thinly sliced) | 1 |
| Mushrooms (thinly sliced) | 1 pack |
| Sour cream | 2 tbsp |
| Butter | 30 g |
| Vegetable oil | 1 tsp |
| Flour | as needed |
| Beef bouillon cube | 1 |
| Water | 1 cup |
| [A] | |
| Salt, pepper, paprika powder | a little |
| [Garlic butter rice] | |
| Rice | 2 go (about 360 ml) |
| Butter | 10 g |
| Garlic (minced) | 1 clove |
| Salt | 1 pinch |
Directions
1. Toss the onion with the vegetable oil, put it in a heatproof dish, cover loosely with plastic wrap, and microwave until soft (about 2 minutes at 600 W). Season the beef with A and coat it lightly all over with flour.
2. Heat a pot over medium heat, add a third of the butter, and quickly stir-fry the beef over high heat. When it's browned, take it out, then add the remaining butter, the mushrooms, and the onion, and cook over medium heat until the mushrooms are soft.
3. Add the bouillon cube and water to the pot, scraping up any browned bits from the bottom (they add flavor). Return the beef, add the sour cream, and simmer over low heat for about 5 minutes. Once it comes to a boil, adjust the seasoning with salt and pepper.
[Garlic butter rice]
Put all the ingredients in a rice cooker, add a little less water than the line indicates (water not included in the ingredients), and cook the rice on the firm side. Once it's done, sprinkle with parsley if you like.
Tips
Use beef bouillon
I'd guess most households have chicken bouillon.
But this dish is "beef" stroganoff, and if the base tastes like chicken, the result is a little quirky. Traditionally beef stroganoff is made with fond de veau (veal stock), so you can swap that in if you have it. It's just not easy to find (lol), so I recommend beef bouillon.
If you don't have sour cream...
If you don't have sour cream, you can substitute heavy cream and lemon juice. As long as it's creamy with a little freshness, you're good.
Tomato sauce or demi-glace works too
I hear beef stroganoff is originally white, since it's finished with sour cream. But there are versions with demi-glace, and some people add tomato sauce. They each taste great in their own way, so enjoy it however you like.
Recommended wine
This recipe is also featured at Lekker Africa, which sells South African wine.
I contribute wine comments and recipes there, and for this dish I recommended Meerlust Rubicon Cabernet Sauvignon and similar reds.
It has a firm structure and rugged, rock-like tannins.
I've written a short introduction to South African wine below, so have a read if you're curious!
