Old-fashioned Beef Stroganoff

Beef Stroganoff was not something I ate when growing up. I have tried making it a couple of times but could never understand the appeal of the “standard” beef stroganoff, which to me always seemed to be swimming in cream.  So I was extremely excited when I saw this recipe, although admittedly apprehensive – a beef stroganoff with mustard and very little cream? No mushrooms and no wine? I know – not something you would expect.  The recipes comes from a cook book dated 1861 by Elena Molokhovets.  My thinking is that if the recipe can survive such test of time then it is bound to be good.

Well, I was absolutely right in thinking that. The result was unbelievable. Tender meat, great tasting sauce – the sauce was good enough to drink with a spoon.

The recipe was slightly modified from the one dated 1861 (very slightly) to account for present cooking realities. For example, it referred to some mustard that I never heard of, instead I used a simple Dijon mustard and I do not think the dish lost anything because of this substitution.

 

Ingredients:

  1. 500g of beef (I had simple beef steaks which I cut up)
  2. 1 medium-size onion (chopped)
  3. 2 tbsp butter
  4. 2 cups beef stock (you do not have to use beef stock and can substitute for chicken or vegetable stock, but beef stock would add an extra layer of flavor)
  5. 1 tsp of Dijon mustard
  6. 2 tbsp of double cream
  7. 1 tbsp of tomato purée
  8. 2 tbsp of flour
  9. Salt and pepper to taste

 

Instructions:

  1. Cut up the beef into small cubes.  I know what you would say – beef stroganoff usually calls for small strips, however, this particular recipe calls for specifically that – cubes (to be honest, the way my meet was cutting it was somewhere between cubes and strips).  Salt and pepper meat to taste and leave for approximately 1 hour.

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2. Once the meat has rested, take 1 table spoon of flour and coat the meat. I actually just put the flour into the same bowl where the meat was and using my hands coated the meat.

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3.  Take a large heavy-bottomed frying pan, add a splash of olive oil and when the pan is very hot, quickly fry the meat on both sides until just browned (you do not need to cook it through).

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4. Take off the meat onto a plate and reserve to be used a bit later.

5. In the same heavy-bottomed frying pan melt 1 table spoon of butter and add 1 table spoon of flour. Mix well until the flour browns just slightly, scraping the bottom of the pan well.

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6. Add stock, mustard and pepper to taste and bring to a boil. Boil for approximately 5 minutes letting the mixture infuse.

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7. Add double cream and tomato purée and bring to boil once again.

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8. In the meantime, in a separate pan fry the onion with a splash of olive oil until lightly brown and translucent.

9. Combine all the ingredients (including the meat and the onion) in the large pan with the liquid.

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10. Bring everything back up to a boil and turn down the heat to very low and cover. The mixture should be bubbling slightly.

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11. Let the stroganoff bubble away for 15-20 minutes. You can serve this with mash, rice or butter noodles. I promise you – the smell and the taste of this dish is like nothing you have ever tried before. Enjoy!

2 Comments Add yours

  1. While I love creamy stroganoff, I also adore mustard so I think I’d love this recipe. I don’t think I’ve ever cooked a recipe with such an old vintage! The cool thing about recipes is that if it’s good, it’s good. It doesn’t matter how old it is.

    This post would make a great submission to Our Growing Edge, which is a link up party for new food adventures. This month’s theme is “Nostalgia”. More info here: http://bunnyeatsdesign.com/our-growing-edge/

    Like

    1. yandresyuk says:

      Thank you! This recipe is truly unique. The way the mustard makes the meat just so very render and that subtle hint of mustard. Do give me a shout if you have tried it.

      Like

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