Siberian Beef Stroganoff (бефстроганов)
This classic beef dish has its origins in Russia. This recipe however explores a much simpler, heartier version from Siberia.
Stroganoff has been one of the most widespread, popular dishes around Europe for the last century. You’ll find versions of this dish throughout the former Soviet Empire nations, as well as Western Europe and even in Brazil! Stroganoff originated in Russia, where it was known as a luxury dish served to the wealthy Stroganov family in St. Petersburg. The dish famously used high-quality lean beef, the best soured cream and later evolved to contain white wine or cognac. This version however is a different story. Away from the gold-plated samovars and fabergé eggs of St Petersburg, this version of stroganoff is served at homes, diners and school canteens in Russia’s more remote, parsimonious regions. In the north of the country, Siberia has a reputation for long, brutal winters and very limited seasons for growing fresh produce. The Siberian palate evolved around meat and dairy for this reason, which forms their style of stroganoff. For this reason, the Siberian version often relies on dried mushrooms, not fresh, which actually offer a richer, more umami background to complement the beef. You’ll also taste some interesting earthy spices like allspice and caraway, echoes of the Turkic influence in remote Russia. Finally, the dish is tied together with creamy mustard and soured cream, which alleviates the richness with a refreshing tang. No bells and whistles, white wine or cognac. Just all heart. Let’s go!
INGREDIENTS (serves 2x)
300g diced, lean beef (fillet steak or sirloin, with fat removed)
1/2 tsp salt
1 tsp caraway seeds
1/2 tsp black pepper
1/2 tsp allspice
50g butter
1x shallot, diced
1 tablespoon plain flour
10g dried mushrooms, like porcini (or use 100g fresh mushrooms)
100ml hot water
200ml beef stock
2 tsps Dijon mustard
2-3 tablespoons of soured cream
To serve: mashed potatoes, white rice or rinsed pasta
WALKTHROUGH
First, let’s prepare the beef. Cut away any hard pieces of fat from the 300g beef and keep it aside. Dice the lean beef and combine it in a mixing bowl with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp caraway seeds and 1/2 tsp allspice. Set this aside.
Now let’s soak the mushrooms. If using dried mushrooms, add the 10g dried mushrooms to a heatproof jug and cover with 100ml of boiling water. Allow the mushrooms to sit for 10 minutes to hydrate.
Now we’ll brown the beef. Place a frying pan or casserole onto a medium-high heat. Add any trimmed fat from the beef and fry it until it releases some liquid fat and adds some browning to the pan. Remove the solid fat and discard. Add the marinated beef and fry on medium-high heat until browned. Remove it from the pan and set it aside on a plate.
Reduce the heat to low. Add 50g of butter followed by 1x diced shallot. If using fresh mushrooms, add these now also. Gently fry the ingredients until softened, about 2-3 minutes, scraping up any browned bits from the bottom of the pan as you go.
Add the 1 tablespoon of plain flour and stir to form a thickened paste. Fry this paste for half a minute to remove the raw taste of the flour. Gradually add the 200ml of beef stock, stirring constantly, until you form a smooth sauce. A whisk may be helpful to remove any remaining lumps.
Add the dried mushrooms and their soaking liquid and stir into the sauce. Once it returns to a steady boil, add the reserved browned beef from earlier.
Add 2 tsps of Dijon mustard followed by 2-3 tablespoons of soured cream. Stir until well-combined and taste the sauce for seasoning. You may need to adjust it with some extra salt or pepper.
Serve the stroganoff with mashed potatoes, white rice or with boiled, rinsed pasta. Tagliatelle or short pasta shapes are great with this. Enjoy!
