Strogonoff recipe

onlyroz

I've been trying to find a good strogonoff recipe, because all of the good commercial sauces are so hard to get hold of. I liked the M&S and the "Very Lazy" stroganoff pastes but I can't find either of them anymore.

So...

What do you all put in your strogonoff sauces? I tried the Rick Stein recipe, which is basically steak, button mushrooms, onion, sour cream, paprika, lemon juice and parsley. It was basically fine, but lacked substance and flavour.

Jamie Oliver's recipe includes garlic and brandy. I've seen other recipes that include white wine, or white wine vinegar. Others advocate "Hungarian paprika" - but I've got no idea where I'd buy this from. Some recipes include mustard. Others substitute the sour cream for yoghurt or craime fraiche.

Any ideas which of the above makes the best tasty sauce? I'd like the sauce to have a bit of bite to it, and to be nice and thick and creamy.

Coopdivi

According to Wikipedia the Finnish version of stroganoff uses diced brined pickles.

http://en.wikipedia.org/wiki/Beef_Stroganoff

So you could try substituting the lemon juice or vinegar with capers and see how that works out.



Paprika is a mild pepper which doesn't overwhelm the creamy taste.The Hungarian version is supposed to have the most flavour but I doubt that most people would notice the difference. You could try cracked pepper instead but then it would cease to be a stroganoff and become beef with peppercorn sauce

onlyroz

So where on earth would I buy Hungarian paprika from?

Nada666

Hungarian paprika is almost a tautology. 'Paprika' is Hungarian for pepper. For cooking the adjective simply means use decent quality and fresh paprika. All paprikas vary in flavour and strength. You want a mild or medium paprika for most dishes. (If you want a hotter dish add that separately with chili. Do not waste the freshness of paprika through buying different strengths. Buy one tin and use it.) Find a shop with decent turnover.

happy35

i make a stroganoff of sorts, the basic is:

fry onion and garlic, add meat and mushrooms, tbsp tomato puree and paprika,add some water and half a stockpot/cube and cracked black pepper, cook until tender, cook off some of the liquid if too much, add cream. I also add some garlic and herb philadelphia at then end

i know that it is not authentic but does taste nice, was given the recipe from a friend who makes it all the time.

Coopdivi

None of the major supermarkets online show where their paprika comes from - one says it's packed in France and another says theirs is made in the UK which I find hard to believe. I would guess it all comes from Spain.

There are a few small websites which sell it but, from what I can see, you'll get stung quite badly for P&P.

Healthy Supplies, who are based in Brighton, have 50g sachets for £1.15. However delivery costs a minimum of £2.99 so you'd need to buy a fair quantity of paprika or other ingredients to make it worth your while.

http://www.healthysupplies.co.uk/paprika-hungarian-50g.html?gclid=CJDm6MCO8rcCFXQftAodQkkA0w#

I have no idea how reliable they are as I've never used them but they appear legitimate. They also have the lowest postage cost of the sites that I looked at.

The only other suggestion I can make is that you ask in wholefood and ethnic type shops in your area.

parsonswife8

Use baby chestnut mushrooms as they have more flavour then the ordinary white button mushrooms. A couple of reconstituted "dried" porcini mushrooms may add to a deeper flavour also.

redfox

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lushlifesaver

The way I was taught is steak, Mushrooms and onions with garlic, creme fraiche, a few herbs and then either a bit of wholegrain mustard or a pinch of paprika.

Although I love it with out paprika or mustard, the mustard version is delish too :-)

The plain version is now a favourite of my friends child too...and she hated steak, Mushrooms and onions before I made her it :P

Steve059

BEEF STROGANOFF

Serves 2

INGREDIENTS

375g of beef
100g of button mushrooms
1 onion
1½ tablespoons of plain flour
¼ of a teaspoon of salt
¼ of a teaspoon of pepper
2 tablespoons of oil
1 tablespoon of mustard
125ml of water
75ml (½ a small carton) of soured cream

METHOD

Cut the beef into thin 4cm (2 inch) long strips. Wipe the mushrooms clean, cut the ends off the stalks, then cut them into thin slices. Peel the onion and cut into thin slices.

Put the flour, salt & pepper into a plastic bag. Add a few pieces of the beef and, holding the bag closed, shake them until they are covered in the seasoned flour. Repeat until all the beef is done.

Put the oil into a frying pan on a medium heat. Add the mushrooms and onion. Fry for 3 minutes until they are soft. Stir frequently to stop them sticking.

Add the beef. Continue to cook for another 10 minutes. Stir frequently to stop it sticking.

Add the mustard and water. Bring to the boil, then turn down the heat until it is just boiling. Continue to cook for 10 minutes. Stir frequently to stop it sticking.

Turn the heat down to low. Add the cream. Mix thoroughly. Gradually bring the sauce to the point where it is just about to boil. Stir continuously. Do not let it boil.

ADDITIONS & ALTERNATIVES

Add 1 tablespoon of tomato puree and/or a beef stock cube at the same time as the mustard and water.

onlyroz

Sorry, Steve, but I think it would be criminal to fry steak for 10 minutes :eek: