Beef Stroganoff

The famous Russian recipe now in a reach, for your plate only! I know, I know, throughout your life you’ve encountered it many times with rubbery meat, sour canned mushrooms, and disgusting greasy sauce smelling like semen. There is no forgiveness for such travesty, but you need to realize the original recipe is actually delicious, and our fitness version will be delicious as hell, and more authentic than some cafeteria-cantin vomits. Of course, we won’t make it with pasta, so if you learn about anyone doing so, please feel free to report them to the KGB. Instant gulag for instant noodles!

We will barely make any significant changes, mostly just use good, non-processed ingredients, and avoid excess saturated fats. If you see some recipes on internet, they are always with broth, but it is kinda processed, and even if you make it at home, and then freeze it, it will taste like something taken out from the freezer. Just don’t overthink it!

Video is coming in spring and summer!

Ingredients:

• olive oil
• onion
• a little garlic
• fresh raw mushrooms
• garlic
• salt, pepper, bayleaf
• good quality mustard
• sirloin or flank steak, or pork tenderloin
• low fat sour cream (10-14%)
• a little all-purpose flour
• extra virgin olive oil (for additional fats)
• parsley

Method:

• heat up the pan
• add the oil
• saute the diced onion
• add the sliced mushrooms and the finely chopped garlic, saute them as well
• reserve the content in a bowl
• add a little more olive oil
• add the appetizingly cut meat, saute
• add some water, salt, pepper, bayleaf, mustard, and the reserved onion-mushroom combo
• simmer for 10-15 mins
• mix a little all purpose flour with the sour cream and the additional extra virgin olive oil
• add some pan juice into the sour cream, mix (to warm it up)
• pour the sour cream into the pan
• simmer 1-2 mins, after it starts boiling
• served with baked or mashed potatoes, or even rice
• garnish with chopped fresh parsley

Mashed potatoes:

• dice the peeled potatoes
• boil them until soft
• mash them
• add sour cream, additional extra virgin olive oil, salt pepper, nutmeg, chopped parsley
• blender go brrrrrrr

Bon appetit!

Tips:

• if you prepare it for multiple days, it’s easier to make it with rice
• you can even eat pickles with it