This is a really nice hearty and creamy stew. The original recipe calls for tender cut of beef, but don’t let that stop you from using other proteins, like chicken, pork, or turkey. I’ve also done this with ground beef, and little meatballs.
First start with heating fat in a pan, in this case tallow was used
Get a piece of beef
And cube it
Fry the beef in the heated fat
While meat is frying, round up some onion
And mushrooms
Chop both onion and mushrooms
When the meat is browned to your desired level, remove from pan, and then add a couple tablespoons butter to pan
Add the chopped vegetables to melted butter
Add some bone broth (it is in gel form because it was stored in refrigerator)
Let the broth liquid reduce, while cooking the vegetables
The reduced broth will turn into a nice glaze coating the mushrooms
In the next step, you will need dill (dried or fresh), Dijon mustard and sour cream (or creme fraiche).
A bit of dill, a spoon of mustard and lots of creme fraiche was added to the mushrooms
The ingredients were well blended to form a nice sauce
The browned meat was then added to the pan
All ingredients were blended to form the stroganoff stew
Plating of beef stroganoff
The perfect bite