Modern Twist Beef Stroganoff is a take on the classic Beef Stroganoff, this version introduces a blend of traditional flavours and modern culinary techniques. Originating in 19th-century Russia, the dish has travelled across the globe, evolving with regional touches. My recipe maintains the rich, creamy sauce and tender beef but introduces fresh herbs and a hint of spice to excite the palate, making it a perfect fusion of old and new.
Modern Twist Beef Stroganoff
Preparation Time and Servings:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 people
Ingredients List:
600g (1.3 lbs) beef sirloin, cut into long 1 inch strips
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
250g (8.8 oz) mushrooms, sliced
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
150ml (5 fl oz) beef stock
200ml (7 fl oz) sour cream
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped
1 teaspoon chilli flakes (optional, for a spicy kick)
300g (10.5 oz) egg spaghetti, cooked
Equipment Needed:
Large frying pan or skillet
Medium saucepan for noodles
Mixing bowl
Measuring cups and spoons
Step-by-Step Instructions:
Prepare the Beef: Season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.
Cook the Vegetables: In the same pan, add the remaining olive oil. Sauté the onion, garlic, and mushrooms until they are soft and golden, about 5 minutes. Sprinkle in the smoked paprika and cook for another minute until fragrant.
Create the Sauce: Stir in the Dijon mustard, beef stock, and Worcestershire sauce, scraping any bits off the bottom of the pan. Reduce the heat to low and let it simmer for 5 minutes.
Thicken the Sauce: Add the sour cream and gently stir until the sauce is creamy. If using, sprinkle in the chilli flakes for a spicy twist. Cook for another 5 minutes on low heat, ensuring not to boil.
Final Touches: Check the seasoning and adjust with salt and pepper if necessary. Stir in half of the fresh parsley.
Slice the Beef: Using a sharp knife, slice the beef into semi thin slices.
Serve: Serve the beef stroganoff over cooked egg spaghetti, garnished with the remaining parsley.
Suggested Side Dishes:
A crisp green salad dressed with vinaigrette
Steamed green beans or asparagus
Garlic bread or crusty rolls to mop up the sauce
Common Mistakes/Points of Care:
Avoid Overcooking the Beef: Sear the beef quickly to keep it tender. Overcooking can make it tough.
Sour Cream Caution: Add the sour cream on low heat to prevent curdling. Do not let the sauce boil after adding sour cream.
Adjust Thickness: If the sauce is too thick, add a little more beef stock. If too thin, let it simmer for a few minutes longer.
Nutritional Values (per serving):
Calories: 620 kcal
Protein: 40g
Carbohydrates: 48g
Fat: 30g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 710mg
Fiber: 3g