When I think about Russian cuisine only two things come to mind: Borscht and Vodka. I know their cuisine is so much more diverse and interesting, so I went on a hunt.
My goal was to find:
- a real Russian Dish
- one my 3 year old would be able to help make
- my kids would eat it (or at least try it)
- is made of ingredients at can easily get
Martin’s cookbook has a recipe for “Kasha” a sweet porridge breakfast dish. It looks delicious but I wasn’t confident anyone else in my house would it eat it with me. So that was out.
Blini’s are not a meal, plus caviar isn’t in our budget. It’s too hot for soup (though my husband disagrees- he would enjoy hot soup in 100 degree weather!). I searched and searched and suddenly stumbled on a dish my mom used to make us when I was a kid… beef stroganoff!
With a little bit of research I learned that beef stroganoff is indeed an authentic Russian dish comprised of thinly sliced beef and mushrooms (sometimes tomatoes), in a creamy sour sauce served over egg noodles, rice, or potatoes. There are many recipes out there that have page long ingredient lists and 15 steps to make it. Remember Martin and I make it together… 15 steps is not going to fly!
Thankfully I found a copy of my mother’s recipe.
(I already had it and had no idea!).
Her recipe consists of egg noodles, ground beef, a can of cream of mushroom soup, and sour cream. I wanted to keep the ease and simplicity of her recipe but upgrade it. So, I added some sautéed mushrooms and onions, and instead of ground beef, I opted for thinly sliced beef. It was great!
My sous chef got in some more cutting practice with the mushrooms which is always a nice bonus! Martin enjoyed munching on each individual piece as we made it but refused to try it once it was all together (mothers of picky eaters you know my pain!)
My one year old on the other hand could not get the mushrooms in her mouth fast enough!
I think beef stroganoff will be added to our regular rotation, especially in the cold months ahead. It was so simple and delicious, not to mention the ‘hidden’ vegetables in the sauce- that’s a win win!
- 1 cup diced mushrooms
- 1 medium onion thinly sliced
- 1lb steak
- 1 can cream of mushroom soup
- 1 cup sour cream
- Salt and Pepper
- 2 Tbs butter
- 1 Tbs oil
- egg noodles
- In a medium size pan with high sides sautee the mushrooms and onions with 1 Tbs of butter and salt and pepper to taste, until they are golden brown.
- Remove the mushrooms and onions from the pan and set aside. Add 1Tbs of butter and 1Tbs of oil to the pan and cook the thinly sliced steak till done.
- Drain off any fat and add the onion and mushroom mixture to the steak
- Add the cream of mushroom soup and sour cream to the pan on low heat, slowly stirring to combine.
- Allow to heat through, salt and pepper to taste.
- Serve over egg noodles, rice or potatoes
- Enjoy with friends and family!