Recipe courtesy of Emily Larina and Sasha Larin
Emily learned how to cook this version of beef stroganoff, one of Sasha’s favorite dishes from his home country of Russia, from her grandparents. It’s simple to make and so delicious. Serve it over mashed potatoes, as here, or your favorite cooked rice -- whichever you prefer! So that everything is ready at the same time, put the potatoes to a boil when you start cooking the onion for the stroganoff.
Yield: 4 Servings
Active Time: 30 minutes
Total Time: 1 hour 30 minutes (includes marinating time)
Ease of preparation: Easy
- 1 pound thin sirloin steak, thinly sliced into 2-inch-long pieces
- 1 cup dry red wine
- Kosher salt and freshly ground black pepper
- 8 ounces cremini mushrooms
- 2 tablespoons unsalted butter
- 1 large yellow onion, very thinly sliced
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic salt
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped
- 2 pounds russet potatoes (about 4 medium potatoes), peeled and chopped
- Kosher salt
- 2 to 4 tablespoons unsalted butter, thinly sliced or cubed
- 1/2 to 3/4 cup whole milk, warmed
For the beef stroganoff: Combine the steak and red wine in a shallow dish, turning to coat. Allow to marinate in the refrigerator for 1 hour.
Bring a small saucepan of salted water to a boil. Add the mushrooms and simmer until just tender, 2 to 3 minutes. Drain and remove to a plate. Allow to cool slightly, then thinly slice the mushrooms.
Heat the butter in a large saute pan or pot over medium-high heat. Add the onion and cook, stirring frequently, until softened and translucent, about 4 minutes.
Add the marinated steak and the wine to the saute pan. Cook the steak until browned on both sides, 5 to 6 minutes.
Add the flour and garlic salt to the pan and stir to coat everything evenly. Simmer until slightly thickened, 2 to 3 minutes, then reduce the heat to low and stir in the sour cream. Cover the pan and continue to simmer until the beef is cooked through and the flavors have melded, 5 to 10 minutes more. Add the mushrooms and stir everything to combine. Season with salt and pepper.
For the mashed potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat and then reduce to a simmer. Allow to simmer until the potatoes are very tender, 10 to 15 minutes.
Drain the potatoes and mash using a potato masher. Add 2 tablespoons of the butter and ½ cup of the warmed milk. Stir to combine, adding more butter and milk to taste.
To serve, divide the mashed potatoes and stroganoff among four bowls and garnish with parsley.
Cook’s Note: Freeze the beef for an hour for easier slicing before marinating in red wine.
Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.