Modern Twist Beef Stroganoff

Modern Twist Beef Stroganoff is a take on the classic Beef Stroganoff, this version introduces a blend of traditional flavours and modern culinary techniques. Originating in 19th-century Russia, the dish has travelled across the globe, evolving with regional touches. My recipe maintains the rich, creamy sauce and tender beef but introduces fresh herbs and a hint of spice to excite the palate, making it a perfect fusion of old and new.

Modern Twist Beef Stroganoff

Preparation Time and Servings:

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

• Servings: 4 people
  

Ingredients List:

• 600g (1.3 lbs) beef sirloin, cut into long 1 inch strips

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 250g (8.8 oz) mushrooms, sliced

• 1 teaspoon smoked paprika

• 2 teaspoons Dijon mustard

• 150ml (5 fl oz) beef stock

• 200ml (7 fl oz) sour cream

• 1 tablespoon Worcestershire sauce

• Salt and pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 1 teaspoon chilli flakes (optional, for a spicy kick)

• 300g (10.5 oz) egg spaghetti, cooked
  

Equipment Needed:

• Large frying pan or skillet

• Medium saucepan for noodles

• Mixing bowl

• Measuring cups and spoons
  

Step-by-Step Instructions:

1. Prepare the Beef: Season the beef with salt and pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the beef in batches, searing on all sides until browned. Remove and set aside.

2. Cook the Vegetables: In the same pan, add the remaining olive oil. Sauté the onion, garlic, and mushrooms until they are soft and golden, about 5 minutes. Sprinkle in the smoked paprika and cook for another minute until fragrant.

3. Create the Sauce: Stir in the Dijon mustard, beef stock, and Worcestershire sauce, scraping any bits off the bottom of the pan. Reduce the heat to low and let it simmer for 5 minutes.

4. Thicken the Sauce:  Add the sour cream and gently stir until the sauce is creamy. If using, sprinkle in the chilli flakes for a spicy twist. Cook for another 5 minutes on low heat, ensuring not to boil.

5. Final Touches: Check the seasoning and adjust with salt and pepper if necessary. Stir in half of the fresh parsley.

6. Slice the Beef: Using a sharp knife, slice the beef into semi thin slices.

7. Serve: Serve the beef stroganoff over cooked egg spaghetti, garnished with the remaining parsley.
   

Suggested Side Dishes:

• A crisp green salad dressed with vinaigrette

• Steamed green beans or asparagus

• Garlic bread or crusty rolls to mop up the sauce
  

Common Mistakes/Points of Care:

• Avoid Overcooking the Beef: Sear the beef quickly to keep it tender. Overcooking can make it tough.

• Sour Cream Caution: Add the sour cream on low heat to prevent curdling. Do not let the sauce boil after adding sour cream.

• Adjust Thickness: If the sauce is too thick, add a little more beef stock. If too thin, let it simmer for a few minutes longer.
  

Nutritional Values (per serving):

• Calories: 620 kcal

• Protein: 40g

• Carbohydrates: 48g

• Fat: 30g

• Saturated Fat: 13g

• Cholesterol: 135mg

• Sodium: 710mg

• Fiber: 3g