Beef Stroganoff is a dish of Russian origin dating back to the 19th century, named after the Stroganov family, a prominent Russian dynasty. Traditionally, it consists of strips of beef cooked in a creamy sauce with mushrooms and sour cream. This dish has gained popularity in many countries and has adopted variations according to regions. In Mexico and other Latin American countries, it is simply known as "Stroganoff" or "Strogonoff," while in Argentina and Chile it maintains a similar name, albeit with slight differences in its preparation and side dishes.
Its international fame is due to the fusion of simple yet robust flavors, combining the smoothness of the cream with the intensity of the meat and spices. In different Latin American countries, this recipe has been adapted with ingredients specific to each region, but always preserving its essence. For example, in some places it is served with rice, while in others it is preferred with pasta or mashed potatoes.
How to Prepare Colorado-Style Beef Stroganoff
Colorado-style Beef Stroganoff is a delicious and creamy version that highlights the flavor of beef with a special mix of ingredients that gives it a unique touch. Below, we explain how to prepare it step by step so you can enjoy it at home.
Ingredients: Beef steak, butter, onion, garlic, fresh mushrooms, flour, beef extract paste, ketchup, salt, pepper, beef broth, white wine, fresh dill, and sour cream.
Preparation steps:
Remove the fat from the meat and cut into 1/2-inch slices.
Over high heat, quickly sear the meat in 1 tablespoon of butter.
In 3 tablespoons of butter, sauté the onion, garlic, and mushrooms for about 5 minutes.
Remove from heat.
Incorporate the flour, beef extract paste, ketchup, salt, and pepper.
Stir until smooth.
Gradually add the broth, stirring constantly, and bring to a boil.
Reduce the heat and simmer for 5 minutes.
Over very low heat, add wine, dill, and sour cream.
Add the meat, simmer only until the meat is heated through.
Serve over wild rice.
Serves 6 people.
