Russian Beef Stroganoff is everything a portion of good comfort food should be. Tender, juicy strips of beef in a creamy, savory sauce served on a bed of noodles.
Unsalted Butter- 2 tbsp
Onion ( finely chopped)- 1 large
Mushrooms (sliced)- 500 gm
Beef ( thinly sliced)- 900 gm / 2 lb
Beef stock- 3 cups
Garlic cloves( crushed)- 3
Worcestershire sauce- 1 tbsp
Cornstarch( dissolved in 1/4 cup of water)- 2 tbsp
Low-Fat Cream cheese- 200 gm / 1 cup
Heavy cream-4 tbsp
Black pepper- 1/2 tsp
Bay leaf 1
Dry dill-1 tsp
Salt – to taste
Freshly chopped parsley to garnish- 2 tbsp
Melt 2 tbsp of butter in a large pan over medium heat. Fry the onion until browned. Add the sliced mushrooms and continue cooking for another 5 minutes.
Add the beef, garlic, dry dill, black pepper, Worcestershire sauce & bay leaf, cover, and cook 20 minutes or until the meat is tender.
Pour 3 cups of beef stock & bring the gravy to boil.
In a small bowl whisk the cream cheese with 4 tbsp of heavy cream. Add to the pan & mix well to avoid any lumps.
Reduce heat to a gentle simmer to allow to combine all of the flavors in the pan.
In a cup dissolve 2 tbsp cornstarch with 1/4 cup of water. Gradually pour into the pan with meat, stirring continuously to avoid lumps.
Simmer for 4 -5 minutes or until the sauce thickened.
Adjust salt and pepper.
Cook pasta as per instructions on the pack.
Serve Beef Stroganoff over the pasta and garnish with some fresh parsley.