Slow-Cooked Magic: Delia Smith Beef Stroganoff Recipe with a Twist

Delia Smith, a renowned name in the world of cooking, brings us a classic dish with her own twist: Beef Stroganoff. This recipe stands out for its simplicity and elegance, showcasing Delia’s knack for turning traditional dishes into accessible feasts for everyone to enjoy. With tender strips of beef enveloped in a creamy, rich sauce, flavored with mushrooms and a hint of brandy, this Beef Stroganoff recipe promises a delightful dining experience. Delia guides us through each step with ease, ensuring that even the most novice of cooks can achieve a sumptuous meal that’s sure to impress. So, if you’re looking to bring a bit of culinary magic to your table, let’s dive into how Delia Smith makes Beef Stroganoff a dish to remember.

Who Came Up With Stroganoff?

Russia is where beef Stroganoff comes from. It was named for the famous Stroganoff family in the 18th and 19th centuries. It’s not clear who in the family came up with it, but it’s likely a chef for the Stroganoff or that they made it famous.

It used to be just beef in sour cream sauce. But as it spread around the world, people started to add their own touches, like mushrooms and onions. Folks like this simple, tasty dish because it makes them feel good and is simple to make.

How To Make Delia Smith’s Beef Stroganoff Recipe Overview

In this rendition, we’ll be slow-cooking 1.5 pounds of lean chuck steak, which transforms the beef into tender, flavorful morsels that meld beautifully with the rich, creamy sauce. Accompanied by thickly sliced mushrooms and a hint of nutmeg, the dish is rounded off with a splash of dry white wine or cider, adding a subtle acidity that cuts through the creaminess. The addition of dried porcini mushrooms infuses the stroganoff with an earthy depth, making each bite a delightful exploration of flavors. This recipe serves about 4 to 6 people and requires a cooking time of approximately 2 to 2.5 hours, allowing the beef to slowly tenderize and absorb the myriad of flavors.

Also Read: Delia Smith Chicken Paprika Recipe With a Creamy Twist

Ingredients

1. Lean Chuck Steak, 2 lbs (900 g): Ideal for slow cooking, this cut becomes exceptionally tender and flavorful.
2. Mushrooms, 1.25 lbs (565 g), thickly sliced: They add a rich, earthy depth to the stroganoff, soaking up the sauce beautifully.
3. Dry White Wine or Dry Cider, 12 fl oz (350 ml): Brings a subtle acidity that balances the creaminess of the dish.
4. Dried Porcini Mushrooms, 1 oz (20 g): Their intense flavor boosts the umami in the stroganoff, giving it a luxurious taste.
5. Onions, 3 large, finely chopped: They form the base of the sauce, adding sweetness and depth as they cook down.
6. Butter, 3 oz (75 g): Adds richness to the dish, helping to sauté the onions and mushrooms to perfection.
7. Creme Fraiche, 300 ml: Provides a creamy, tangy contrast to the tender beef, enriching the sauce.
8. Freshly Grated Nutmeg, a pinch: A subtle addition that brings a warm, nutty aroma to the dish.
9. Salt and Freshly Milled Black Pepper, to taste: Essential for seasoning, they enhance all the flavors in the stroganoff.

Instructions

1. Begin by rehydrating the dried porcini mushrooms in a small bowl with hot water, covering them and setting aside for about 20 minutes.
2. While the porcini mushrooms are soaking, heat half the butter in a large skillet or pan over medium heat and brown the chuck steak pieces. Once browned, remove the beef from the pan and set aside.
3. In the same pan, add the remaining butter and sauté the onions until they become translucent. Then, add the sliced mushrooms and cook until they start to release their moisture.
4. Return the beef to the pan, including any juices that have accumulated. Drain and chop the porcini mushrooms, reserving the soaking liquid. Add the porcini mushrooms and the soaking liquid to the pan, ensuring to leave behind any grit.
5. Pour in the dry white wine or cider, bring to a simmer, then reduce the heat to low. Cover and let the mixture cook slowly for about 2 hours, or until the beef is tender. Stir occasionally, adding a bit more wine or water if the mixture seems too dry.
6. Once the beef is tender, stir in the creme fraiche and season with freshly grated nutmeg, salt, and pepper. Heat through gently, then serve hot, ideally over a bed of fluffy rice or buttered noodles.

Nutritional Value Per Serving:

FAQs

Can I use a different cut of beef?

Absolutely, you can choose another cut of beef for this recipe. While lean chuck steak is preferred for its flavor and tenderness after slow cooking, other cuts like brisket or round steak work well too. These alternatives also benefit from slow cooking, becoming tender and flavorful. Just remember, the key is in the slow cooking process. It allows tougher, more affordable cuts to shine in the dish. So, feel free to experiment with what you have or what’s on sale at your local butcher.

Can I make this recipe in a slow cooker?

Yes, making this recipe in a slow cooker is a great idea. First, brown the beef and sauté the onions and mushrooms in a pan. Then, transfer everything into the slow cooker. Add the wine or cider and the porcini mushrooms with their liquid. Cook on low for 6-8 hours or on high for 3-4 hours. This method makes the beef incredibly tender. Add the crème fraîche just before serving to keep the sauce creamy. A slow cooker simplifies the cooking process, giving you a delicious meal with less effort.

How can I thicken the sauce if it’s too runny?

If your sauce turns out too runny, there’s an easy fix. Mix a tablespoon of cornstarch with a little water to make a smooth paste. Then, stir this mixture into your sauce. Heat it for an extra 10-15 minutes, stirring often. This will thicken the sauce. Another option is to let the sauce simmer with the lid off for a while. This reduces the liquid and naturally thickens it. Both methods are simple and effective ways to get the perfect sauce consistency.

Can this dish be frozen?

Yes, this dish can be frozen. First, let it cool down completely. Once it’s cool, put it into airtight containers or freezer bags. Make sure to label them with the date. It can stay in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat it gently on the stove or in the microwave. Stir well while reheating to keep the sauce smooth. Freezing is a great way to save leftovers for later.

Conclusion

To wrap it up, this take on Beef Stroganoff is a real winner. We’ve taken a classic, made it cheaper without losing any of that yummy taste. Slow cooking does magic here, making even the tougher cuts of beef melt in your mouth. It’s perfect for a cozy dinner or when you want to impress someone without too much fuss. Plus, you can play around with the ingredients to make it just right for you. Give it a go – it might just become your new go-to recipe.

Delia Smith Beef Stroganoff Recipe

• Lean Chuck Steak (2 lbs (900 g))
• Mushrooms (1.25 lbs (565 g), thickly sliced)
• Dry White Wine or Dry Cider (12 fl oz (350 ml))
• Dried Porcini Mushrooms (1 oz (20 g))
• Onions (3 large, finely chopped)
• Butter (3 oz (75 g))
• Creme Fraîche (300 ml)
• Freshly Grated Nutmeg (a pinch)
• Salt and Freshly Milled Black Pepper (to taste)

1. Begin by rehydrating the dried porcini mushrooms in a small bowl with hot water, covering them and setting aside for about 20 minutes.
2. While the porcini mushrooms are soaking, heat half the butter in a large skillet or pan over medium heat and brown the chuck steak pieces. Once browned, remove the beef from the pan and set aside.
3. In the same pan, add the remaining butter and sauté the onions until they become translucent. Then, add the sliced mushrooms and cook until they start to release their moisture.
4. Return the beef to the pan, including any juices that have accumulated. Drain and chop the porcini mushrooms, reserving the soaking liquid. Add the porcini mushrooms and the soaking liquid to the pan, ensuring to leave behind any grit.
5. Pour in the dry white wine or cider, bring to a simmer, then reduce the heat to low. Cover and let the mixture cook slowly for about 2 hours, or until the beef is tender. Stir occasionally, adding a bit more wine or water if the mixture seems too dry.
6. Once the beef is tender, stir in the crème fraîche and season with freshly grated nutmeg, salt, and pepper. Heat through gently, then serve hot, ideally over a bed of fluffy rice or buttered noodles.

Main Course

British

delia smith beef stroganoff