Strogonoff is a simple sauce perfect to use on rice or pasta, whichever you prefer. It’s also quite simple to make.
Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.
Beef, either ground or thinly sliced.
Cut the mushrooms into thin slices
Cut the onion into julienne
Put your pasta or rice to cook as appropriate
In oil, butter or lard, render your onions until soft, you can caramelize if you’d like and have at least 30+ minutes.
Remove the onions from the pot, strain out the fat back into the pan and fry the mushrooms until they get a golden brown color, be careful to stir gently or the mushrooms will break up.
Remove the mushrooms, strain the fat back into the pan. Add the meat and garlic and cook the meat until dark brown, if the meat is ground make sure to keep chopping it small.
Bring the onions and mushrooms back into the pan, add the paprika stir for a minute gently to get the paprika fragrant.
Add a mix of broth and worcester sauce to cover everything and bring to a boil.
Mix in the sour cream and stir until all the clumps are gone.
Let simmer for five minutes on low heat.
Add in a slurry of cornstarch or flour, let simmer for another few minutes and then take off the fire.
If using pasta, stir the pasta in and mix well. If using rice, don’t mix it in just yet.
Let the sauce stand off the heat for 15 minutes so that it thickens. If using pasta, it should be ready to serve.
If using rice, spoon the sauce on top of the rice and serve.
Serving Suggestion; Serve either on pasta or rice, you can garnish with fresh parsley.
If you try it, have questions or comments, I’d love to hear from you!
