Beef Stroganoff help please

[Dustyblue]

There are SO many variations of this amazing dish. I do it slow-cooked, because I don't have to worry about the meat getting tough. When I do it with lean, fast-fried steak I always mess it up (too dry).

I also use tomato paste! and loads of sour cream. Perhaps dill. And Worcestershire sauce. This is not traditional my any means.

DH hates mushrooms so that doesn't help. Although he will eat tinned champignons (go figure).

This recipe looks very authentic and tasty, but it's the browning of the meat I know I'll get wrong!

www.recipetineats.com/beef-stroganoff/

Please tell me your recipe and what you serve it with?

I pretty much do the same as that recipe. It really is key to use the right cut of meat. I flash fry in butter for extra flavour. I also grate in a gherkin at the end. Why do you struggle with browning the meat?

My mum made beef stroganoff with paprika and it was delicious. I’m sorry, I don’t have her recipe though. I think it’s similar to the recipe you posted.

I didn’t like mushrooms but she would finely chop them into tiny pieces and I wouldn’t notice them.

I’ve just read this interesting article about the history of stroganoff. It didn’t originally have mushrooms and it was served with potatoes.

www.grainews.ca/farm-life/beef-stroganoff-history-a-mix-of-fact-and-fancy/

I think originally it would be fillet steak used in stroganoff. I've used pork fillet many times.

Ok, very interesting~ when I can next afford it I'll do it the proper way.

Beef aint cheap is it? But it's DH's favourite and I haven't made it in ages.

@ImustLearn2Cook Yes I've used paprika too, it's lovely with the sour cream! But it puts me in mind of Goulash, which should be a whole other dish. I think sometimes I conflate the two.

Use Delia’s Easy Hungarian Goulash and get beef shin or any kind of cheap stewing or braising steak. I don’t even bother to brown mine for the slow cooker if it’s just for the family but would if it’s for guests.

I use it to use up leftover roast beef - don’t need to brown it then. Think it started life as a HFW recipe from the meat book, before it got heavily bastardised. And if you’re struggling with browning it’s usual because you’re overcrowding the pan, or because it’s not hot enough (everything goes grey rather than brown). Try doing it in smaller batches and getting brave with the heat (although my old gas hook never quite got hot enough my induction seems to harness the sun on browning mode)

This recipe is great. Only slight change I made was she uses two pans - one to soften onions and one for everything else - I just used one to keep all the flavour in the end dish and to save on washing up. I felt I was heavy-handed with the nutmeg but could have been even more so which I will amp up next time.