Beef stroganoff is a comforting Autumnal dish which originated from Russia, but has been taking over the world for several decades now, thereby changing and evolving as it goes.
Many recipes serve beef stroganoff with a pasta or egg noodle of sorts. Some, with rice.
I like mine with salty, crispy french fries; almost poutine-style.
The meat really needs to be melt-in-your-mouth; which is why a slow cooker is so ideal for this.
900g beef stew meat
350g white mushrooms, cleaned and sliced
2 Tbsp minced fresh garlic
1 1/2 cups beef broth
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup fresh parsley
1/2 tsp dried thyme
6 Tbsp flour
1 bay leaf
120g cream cheese, at room temperature
250g strained yogurt or sour cream
Salt and freshly ground black pepper, to taste
Place beef, mushrooms, and garlic in crock pot.
In a medium bowl, mix together beef broth, Worcestershire sauce, mustard, garlic powder, onion powder, thyme, and flour. Whisk mixture until flour is dissolved.
Pour into crock pot, add bay leaf, and stir all ingredients until coated.
Place lid on crock pot and cook for 8 to 10 hours on low (or 4 to 5 hours on high).
About 20 minutes before serving time, add cream cheese to crock pot and replace lid.
After 10 minutes, stir warmed/softened cream cheese into sauce, pushing with the back of a spoon to break it up and incorporate it into sauce.
Stir the lebna or sour cream into sauce and fresh parsley at this point as well.
Replace lid and cook on low for a few more minutes until heated through.
Remove bay leaf from stroganoff, taste, and add salt and pepper as desired.
Serve over hot pasta or rice or french fries and garnish with additional minced parsley, if desired.
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