Some say Stroganoff is originally a French dish which has been taken over by the Slavs so many people confuse it for a Russian dish but I cannot find any references for that fact. The best stroganoff is made from thinly sliced beef undercut, but if I could afford that then I could afford to go to McDonalds and order something outside the dollar menu. The next best thing is to use beef chuck steak, but I can’t afford that either hence I’m substituting the beef for chicken, for obvious reasons. I’m still cooking it like I would cook the beef. Stroganoff is supposed to be darker in color, so if you use beef then it should be a lot darker than mine.
1 kg (2.2 lbs) beef undercut or chuck steak (substitute for chicken or pork if you can’t afford beef)
1 tsp salt
1 tsp black pepper
3 tbsp butter
4 green onion, chopped, separate the white and the green parts
0.5 liter beef stock
2 tbsp all purpose flour
1 tbsp dijon mustard (substitute with yellow mustard)
0.33 cup sour cream
3 ounce (2 shots) vodka
500 gram mushroom, cubed
1 box pasta (any kind, I used fettuccine)
Ideally you should be using a saute pan or a really heavy skillet for this recipe. I just used my pot since I don’t have anything else. Cut the beef into thin slices, about 2 inches long, and season with the salt and pepper. Set it aside for 30 minutes. You might want to tenderize the chuck steak with a hammer before you cut it. Heat the butter and fry the beef until the water has dried up then remove from the pan. Add the white parts of the green onion and fry till they are light brown. Add the beef back into the pot. Mix the flour into the beef broth and add it into the pot, add the mustard and bring it to a boil. Then lower the heat and let the beef simmer for 1.5 hours covered. If you are using chicken or pork, then you can let it simmer for 30 minutes.
Five minutes before serving, add the sour cream, vodka, and mushrooms and cook until the cream is equally dissolved. You can cook the cream for longer if you want a darker color.
Sprinkle the green parts of the green onion on top and serve it with pasta. Stroganoff pairs well with vodka andow and is best eaten while squatting.