A vegetarian version of the recipe can be prepared with mushrooms and meat substitutes for beef are chicken and lamb.
Beef Stroganoff is a Russian dish that evolved during the late 19th century and has adapted its way into the plates around the world. After reading the recipe from various sources, I had a tendency to prepare a fusion recipe with Indian spices. But I just went with the basics and mildly spiced it with rosemary, which is thoroughly optional.
It is interesting to note that the recipe can be prepared with whatever is available at home though the name sounds completely strange – well it sounded strange to me when I heard it the first time. Some interesting read about the recipe is found here.
Beef Stroganoff is served on a bed of rice or noodles. I tried it with lightly seasoned pasta and it was fabulous. The recipe serves 4.
Beef – 400 gms
Butter – 4 tbsp ( can be substituted with veg oil)
Veg oil – 2 tbsp
Salt – taste
Garlic – 8 cloves
Onion – 2 big, cut into rings
Carrot – 1 , chopped into round pieces
Celery, chopped (optional) – 2 stalks
Rosemary – ½ tsp
Pepper powder – ½ - ¾ tsp
Sour cream – ½ - ¾ cup ( can be substituted with curd / yoghurt)
Flour – 1 ½ tbsp
Cut the beef into 2 inch long, ½ inch wide thin strips. Heat 2 tbsp butter plus 1 tbsp oil in a pan and fry the beef pieces in batches. Add the remaining butter and oil as and when required till the beef is fried. Keep the beef strips aside.
To the remaining oil add the finely chopped garlic, onion, carrot and celery. When soft, sprinkle the flour and stir till it is completely mixed with the veggies. Add the rosemary, pepper and check salt. Ligthly beat the sour cream and pour it over the veggies in two batches stirring briskly (If you are using curd / yoghurt add 2-3 tbsp water to reduce the sourness). When the cream boils add the meat and simmer for 3 minutes.
Boil pasta. Heat oil (as required for the amount of pasta) in a pan and add chillies flakes. Add the pasta and toss it.
Place pasta in a plate and top it with Beef Stroganoff.