Beef Stroganoff
This classic Russian dish, created in 1891, by a French Chef working in Russia quickly became popular throughout Eastern Europe to China. The trend was a bit slower in North America, but it caught on in 1927, with the opening of the famous Russian Tea Room, NYC. Which is still open and gets fantastic reviews. As with all recipes, the ingredients change from the original recipe over time. This is our favorite version using mushrooms. If you aren’t a mushroom fan, use the same weight (227 gr) celery in its place and reduce the Total CHO by 3.
Ingredients
- 2 lb (908 gr) top sirloin beef steak (805 gr trimmed) 0 CHO
- 2 TBSP olive oil 0 CHO
- ½ lb (227 gr) white mushrooms 6 CHO
- ½ tsp minced garlic
- ½ cup (60 gr) onion, diced 5 CHO
- 1 ½ cup (375 ml) beef stock 0 CHO
- 1 ½ TBSP (12 gr) Cornstarch (7 CHO/1 TBSP/8GR) 10.5 CHO
- 1 TBSP Hunt’s Tomato Paste 1.5 CHO/TBSP 1.5 CHO
- 1 Cup (230 gr) Sour Cream 16 CHO
- Salt and pepper for browning meat 0 CHO
- ½ tsp salt 0 CHO
- ¼ tsp pepper 0 CHO
- Parsley to garnish 0 CHO
*Eggs Noodles – CHO in addition to Stroganoff
Mushroom Stroganoff:
- TOTAL CHO 39 CHO
- TOTAL WEIGHT 990 GRAMS
- 39 CHO DIVIDED BY 990 GRAMS = .036 CHO/GRAM
- ¼ CUP = 56 GRAMS (.036 CHO x 56 GRAMS) 2.01 CHO/1/4 CUP
Celery Stroganoff:
- TOTAL CHO 36 CHO
- TOTAL WEIGHT 1090 GRAMS
- 36 DIVIDED BY 1090 GRAMS = .033 CHO/GRAM
- ¼ CUP = 60 GRAMS (.033 CHO x 60 GRAMS) 1.98 CHO/1/4 CUP
Instructions
- Pre heat oven to 350
- Try to buy mushrooms about the same size and cut them into quarters. Do not add any butter or oil to frying pan and heat the pan to medium high. Add the mushrooms, making sure they all have lots of space. Leave to brown for 2 minutes and then flip, cook another 2 -3 minutes.
- *Giving the mushrooms lots of space allows them to sweat out liquid while enhancing their flavor. Remove to oven proof casserole dish when light brown, but not burned.
Meanwhile, cut beef into strips or cubes. Add olive oil to the frying pan and brown meat on high heat. (Depending on the size of your pan, you may need to do in 2 batches). Sprinkle with salt and pepper. Add onion about half way through searing. Sauté until translucent. There should be very little liquid left in the pan, if any. Sprinkle cornstarch and stir to mix. Next add tomato paste and garlic. Stir to incorporate and remove beef to oven proof casserole dish.
- Deglaze pan with 1 cup of beef stock and scrape any bits from the pan. Add to casserole along with remaining ½ cup beef stock. Add remaining ½ tsp. salt and ¼ tsp pepper.
- Cook for 1.5 hours.
- Place sour cream in a small dish and remove ½ cup liquid from casserole. Mix stock and sour cream, then add sour cream mixture to casserole. Continue to bake until warmed, 5 minutes.
- Serve with buttered egg noodles and parsley to garnish.
- If replacing the mushrooms with celery, cut ends from celery and slice. Add the celery to the casserole dish without cooking.
- The size of your casserole dish and how tight the lid fits will play a role in the final weight. If you want, add an extra ½ cup beef stock before putting in the oven if you’d like a little more sauce. Then weigh your final product.
