First time I knew about beef stroganoff from Japanese comic book, it was about 15 years ago. I don’t remember what the tittle and the story of that comic book, all I can remember the story is about tomboyish girl who wants to cook for her boyfriend. Although she is tomboy, but she’s a good cook and beef stroganoff is her signature dish. As I got older and stopped reading comic books, but I still had a vivid memory about that girl and her beef stroganoff.
In 2011 when I was study in culinary school I was finally able to taste beef stroganoff. Not only taste it, I even learned how to make it. Since my school curriculum referring to the Le Cordon Bleu, they teach us the version from Larousse Gastronomique. The original version use beef and sour cream, without mushrooms and tomato paste. I use yogurt instead sour cream to make it lighter and serve it with vegetable rice pilaf.
- 600g tenderloin beef-tail end, trimmed and cut into finger-width slices
- 300g mixed mushrooms, sliced
- 200g onions, finely chopped
- 2 cloves garlic, crushed
- 1 tsp tomato paste
- 3 tablespoons fat-free natural yoghurt
- 50g butter
- 1 tablespoon sweet paprika
- 200 ml brown veal stock
- salt and pepper
- Toast the beef strips with salt, pepper and paprika. Melt half of butter in a large skillet on medium heat. Add beef and fry until browned on both sides. Rermove beef to the plate and set aside.
- Fry the onion and garlic until softened. Increase the heat and add sliced mushrooms, stirring occasionally and cook until mushrooms are golden brown and just tender.
- Add tomato paste, beef and veal stock. Season with salt and pepper and bring to boil. Reduce heat to medium-low and simmer uncovered for about 15-20 minutes. Remove from heat and stir in yogurt. Serve over rice or egg noodles.