Simply put, stroganoff, with its origins in Russia, is a dish enriched with rich sour cream sauce. In short, you could call it Russian curry.
Although beef is the most common core ingredient used in stroganoff, chicken and mushrooms will also taste great in the cream sauce. Of course, you could also use any vegetable of your choice in this curry. Endless possibilities.
Unlike Indian curries, beef stroganoff doesn’t require any spices because the sour cream gives it plenty of flavour. And Dijon mustard, my favorite ingredient in this recipe, literally makes it rich and creamy.
I fell in love with this curry when I was introduced to it the very first time years ago. Since then, I’ve tried and experimented with so many variations of this recipe. And this version with the Dijon mustard is my ultimate favourite.
Now if you are wondering how to serve this curry, I have good news for you. It makes perfect match with pasta, noodles, rice, naan, roti, Kerala appam – you name them. Last time I enjoyed it with Lebanese bread (as you see in the picture above) which turned out to be super scrumptious!
I love the comforting, wintery feel of this dish. What a fabulous way to end this winter!
To start with, heat 3 tsp oil in a large pan over high heat. Stir fry beef until browned. Fry in batches if needed. Set aside.
Add 1 tbsp oil to the same pan. Reduce heat to medium-low. Add onions, garlic and mushrooms. Fry until onions become soft and translucent.
Add tomato paste, dijon mustard and beef stock. Mix well. Bring to the boil.
Add beef and mix well. Bring to the boil.
Add corn flour and 1/2 cup water. Simmer until the sauce thickens.
Before removing from heat, stir in sour cream. Allow to heat through. Beef stroganoff is ready!
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