Mum’s Beef Stroganoff

Here I give you a glimpse of how incredibly spoiled I was a child when it came to food. This was essentially my family’s version of stew and no other beef stroganoff can compare. My Mildred’s beef stroganoff is the most perfect warm, hearty, earthy treat anyone could ask for on a cold day.

deBialokoz Beef Stroganoff

3 Pounds Steak Sliced into Thin Strips (I used Sirloin)
2 Tablespoons Flour
1 Tablespoon Montreal Steak Seasoning
1 Tablespoon Pepper
½ Tablespoon Salt
3 Tablespoons Vegetable Oil
1 White Onion (Diced)2014-07-30 17.12.54
1 Cup White Button Mushrooms (Sliced)
1 Cup Baby Bella Mushrooms (Sliced)
1 Cup Shitake Mushrooms (Sliced)
3 Garlic Cloves (Grated or Pressed)
2 Tablespoons Soy Sauce
3 Teaspoons Dill
1 Cup Beef Broth
1 Cup Chicken Broth
Sour Cream (Optional)

  1. After slicing your steak pat it dry with some paper towels and place it in a large mixing bowl. Add the flour (I used King Arthur Gluten Free Multi-Purpose), steak seasoning, salt, and ½ tablespoon of pepper to the bowl and toss. Make sure all the steak is evenly coated with flour seasoning.
  2. Add 2 tablespoons oil to a large cast iron skillet and heat on medium. Once the oil is heated add your steak and sauté until just browned. Transfer your meat to a plate and set aside.2014-07-30 17.43.12
  3. Add the rest of your oil to the skillet and heat. Add the onions and sauté on medium heat until they turn transparent. Next, carefully incorporate your mushrooms into the onions. Sauté them until they are just tender and begin to loose shape. Add your steak, garlic, soy sauce (I used San-J Tamari Gluten Free Soy Sauce), pepper, and dill to the skillet making sure everything is well combined.2014-07-30 17.52.25
  4. Turn the heat up to medium high and add your broths. Allow the broths to reduce for 10 to 15 minutes, occasionally stirring to make sure nothing gets stuck to the bottom of the skillet. Once the broths have reduced to a thick gravy consistence you’re ready to serve.2014-07-30 18.04.092014-07-30 18.32.56

I served mine with rice on the side because well… that’s the way I prefer it! Damum would also make it with shoestring potatoes on the side, which I would highly recommend trying as well. You’ll notice I also added a huge dollop of sour cream on the side. God bless the Russians for adding sour cream to everything. I swear, because of my grandparents I accept sour cream mixed with soy sauce as a legitimate dip for fries. Sounds weird, but sweet mother of god it is phenomenally delicious (so creamy, so tangy). Anywho, I hope you enjoy my family’s greatest comfort dish!

ⓛⓞⓥⓔTricia

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