My brother brought me a little box of Hungarian paprika last year. To tell you the truth, I didn’t have the chance to use it as often as I wanted. So, when I saw this recipe for Beef Stroganoff, I thought that it was the right meal for me to finally use some of this aromatic and beautifully colored paprika. The original recipe comes from Closet Cooking. I made quite a few alterations as always and the final result was amazing. The sauce was so full of flavor and the beef just melted in your mouth. Definitely a winter dish from the ones that warm your heart and make you smile in a cold day.
The dish comes from Russia and it took its name from the Stroganov family, rich peasants who eventually became counts thanks to Peter the Great, Tsar of Russia. I love all this history behind the dish, don’t you?
Anyway, the dish was absolutely delicious and I will definitely repeat it in the future!
2 kilos of veal sliced in cubes
2 onions, chopped
400 gr. mushrooms, sliced
2 cups red wine
1 cup water
2 tbsp tomato paste
2 tbsp paprika
1 tsp dried dill
200 ml crème fraiche or sour crème
1 cup red wine
2 cups stock from the veal
8 tbsp olive oil, divided
2 tbsp corn flour
In a pot pour the 4 tbsp of olive oil and sauté the veal for couple of minutes. Add the water and the 2 cups of red wine and boil for an hour or an hour and a half. Take the veal out and reserve the stock.
In another pot, pour the other 4 tbsp of olive oil and sauté the onion in medium heat, until it becomes soft. Add the mushrooms and continue to sauté, until they become soft as well.
Add the veal, the tomato paste, the paprika, the dill, 1 3/4 cups of the reserved stock and 1 cup of red wine. Reduce heat and boil until the veal is soft.
Mix the corn flour with the ¼ of the veal stock that you reserved and throw it back to the pot. When the sauce is thickened, remove from heat and add the crème fraiche.
Serve over pasta or rice.