Hungarian Beef Stroganoff
This classic goes Hungarian with the addition of peppers and paprika. A hearty, rich and creamy Stroganoff never misses! Always a dinner time hero!
Hungarian Beef Stroganoff
2 pounds beef top round or sirloin steaks
½ cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup butter
2 tablespoons butter
3 tablespoons vegetable oil
1 finely slivered onion
3 garlic cloves, skinned and finely minced
1/2 slivered red bell pepper
2 1/2 cups beef consommé
1/4 cup red wine
½ pound sliced, fresh mushrooms
1 tablespoon grainy mustard
1 bay leaf
4 sprigs fresh thyme
1 cup sour cream
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons balsamic vinegar
2 tablespoons flour
1/4 cup fresh minced parsley (or 2 tablespoons dried parsley)
1 tablespoon paprika
12 ounces extra-wide egg noodles (or 3 cups steamed white rice)
-Cut beef into 2 x ¼ x ¼ “ strips. Combine flour, salt and pepper in a large ziplock bag. Shake beef strips in bag with flour until well coated. Heat 1/3 cup butter with 2 tablespoons vegetable oil in a large skillet until very hot. Add half the beef strips to the skillet and cook over high heat until well browned, turning once during cooking. Remove beef from the skillet. Repeat browning the remaining beef strips until browned, adding more oil if necessary. Remove beef from skillet and set aside.
-In a stewing pot or dutch oven with a lid, melt 2 tablespoons butter with 1 tablespoon vegetable oil. Saute mushrooms over medium high heat until soft and browned and all liquid is cooked away. Remove mushrooms from pot. Add onions, and pepper strips to the butter and saute until soft Add the minced garlic the last couple of minutes.
-Place the beef strips back into the pot with the onion mixture. Stir in beef consomme and red wine. Add bay leaf and thyme. Cover pot with lid and place in a 325 oven. Braise meat and vegetables for an hour to 1 1/2 hours or until beef strips are very tender. Remove pot from oven and place on stovetop. Remove lid and let meat mixture sit for about 30 minutes to cool.
-In a medium bowl whisk until smooth, room temperature sour cream, 1 -2 tablespoons flour, tomato paste, Worcestershire sauce and balsamic vinegar. Add to meat mixture and over medium heat slowly stir in the sour cream then cook in the stew, stirring frequently for 10 minutes. Taste for salt and pepper.
-Prepare noodles or rice according to package directions. Serve Stroganoff over noodles or rice and garnish with parsley and paprika. Makes 6 servings
Prepare beef and vegetables for the Stroganoff as described in the recipe.
Brown the meat and saute the vegetables then place in an oven-proof pot with a lid.
Serve Stroganoff over wide egg noodles, white rice or spaetzle and garnish with parsley and paprika.
PERSNICKETY NOTES:
*When adding sour cream or other dairy products to hot mixtures, be sure they are warmed up or at room temperature to avoid curdling the sauce. I often place mine in the microwave for about 30 seconds on high to bring it closer to the temperature of the sauce to which it is being added.
*Spaetzle are tiny German dumplings, often available in U.S. grocery stores now. They go wonderfully under goulash, stews, ragouts and with schnitzels. If you want to make your own, which is easy, particularly if you have a spaetzle maker, check out the recipe on this blog for “German Beef Rouladen”.
