As per its name the origin comes from Russia, noted from the mid 19th century. This stew is very popular among the whole world, therefore, there are many variations of it. Our family recipe includes vodka and rice.
You can make it luxurious with a top beef cut or more affordable with some cheaper beef.
You can also serve it with some homemade egg noodles and sour cream.
Let me present you my boyfriend’s production and wish you a blessed Orthodox Christmas. Рождество Христово!
Total Time: 3 hours 30 minutes
A knob of butter
600g of shank beef, cleaned in chunks (sirloin or escalopes optional)
3 bay leaves
Sea salt and ground black pepper
The Stroganoff Sauce:
1 tablespoon of olive oil
50g of good quality bacon, diced
2 small shallots, peeled and finely chopped
2 cloves of garlic, crushed, peeled and finely chopped
2 teaspoons of smoked sweet paprika powder
A pinch of cayenne pepper
2 small jar of tomato purée
125ml of vodka
125g of chestnut mushrooms, cleaned and sliced
1 cup of double cream
4 portions of rice
2 cups of stock, 5 cloves
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In case you go for a steak or escalope, follow my instruction as per in my Sexy Rib Eye Recipe.
I used a slow cooking shank beef, therefore, I cooked it together with The Stroganoff Sauce.
Season The Beef with the sea salt and pepper.
Then, heat up a knob of butter in a large deep-frying pan. Meat in. Sear on high heat until nicely golden.
Lower the heat and baste The Beef with the hot boiling water.
Add bay leaves, cloves and allspice. Cover with a lid and simmer for about 2 hours on low heat.
The Stroganoff Sauce
In another pan melt a knob of butter.
Bacon in. Bake it until nicely crispy on medium heat.
Onion in. Sauté for a couple of minutes and stir in the garlic, just to smell it out.
Meat with all the liquid into the stew. Sprinkle with smoked paprika and cayenne pepper.
Next, stir in the tomato purée. Pour the vodka in. Reduce.
Lower the heat and add mushrooms and double cream. Simmer 1 hour, so all the flavours come within and work together perfectly.
Just before the serving, cook rice until al dente, in a stock, flavoured with cloves.
Enjoy with a glass of beer or full flavoured red wine.
Makes 4 serves.