Beef Stroganoff Recipe

Beef Stroganoff Recipe

A hearty egg noodle and gravy dish. Very easy to prepare and an infinite amount of variations. Odds are you have had this at some point in your life, whether in a school cafeteria, a TV dinner, or a high-end restaurant. Tasting Guidelines: Taste is rich and savory. Weight is heavy but can be balanced with vinegar. Texture is soft. Good for people with low to moderate treatment side effect. Best categorized as classic Russian.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Russian
Keyword: beef stroganoff, russian
Servings: 6 People
Author: Chef Ryan Callahan

Equipment

  • Cutting board
  • Chef's knife
  • Saute Pan
  • Spaghetti pot

Ingredients

Food Ingredients:

  • 8-16 oz beef for stew
  • 1/4 c. whole milk
  • 1 package of egg noodles cooked and lightly oiled, set to side
  • 1 yellow onion medium diced
  • 1 small pack Portabella mushrooms chopped
  • 8 oz. sour cream
  • 1/2 stick butter
  • 1 can cream of mushroom soup
  • 2 packages brown gravy prepared according to mix directions

Flavor Balancers:

  • 2 tbsp. dark soy sauce mushroom flavored
  • 1 tbsp. black pepper
  • 2 tbsp. rice vinegar
  • 1 tbsp. sugar

Aromatics:

  • 1/2 tbsp. rosemary
  • 2 tbsp. flat leaf Italian parsley chopped

Instructions

  • Take beef and tenderize with a meat mallet. Place tenderized beef into a mixing bowl, and mix in dark soy sauce until surface is thoroughly coated. Add vinegar and mix thoroughly. Allow to marinate 30 minutes on the counter.
  • In a large sauté pan, melt butter over medium heat. Sweat onion and mushrooms in butter until onions are translucent. Add beef, rosemary, black pepper, sugar. Cook beef until thoroughly cooked through. When beef is thoroughly cooked, stir in brown gravy, cream of mushroom soup and sour cream, mixing well. Allow to simmer on low heat uncovered for 10 minutes. If sauce is too thick add milk to thin. Serve over egg noodles. Top with Italian parsley and enjoy.

Notes

This beef stroganoff is a really great recipe. It reheats well. If the recipe is a little too heavy, add a little extra red wine vinegar or lemon juice to cut through the weight of the dish.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.