Finnish Style Beef Stroganoff (Lihakastike). While this beef stroganoff recipe is the classic preparation usually associated with the dish, there are all kinds of fun new twists and streamlined time-savers to be found in Betty's best beef stroganoff recipes, including Slow-Cooker Beef Stroganoff and One-Pot Beef Stroganoff. Beef Stroganoff or beef Stroganov (Russian: бефстроганов, tr. befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). BEEF STROGANOFF RECIPE Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana.

Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant And, while not culturally appropriate, this dish pairs perfectly with a Bordeaux-style wine. In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. You can have Finnish Style Beef Stroganoff (Lihakastike) using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Finnish Style Beef Stroganoff (Lihakastike)

It's 800 grams of to 1 kg Beef (a block, ground or stewing beef).
You need 2 of Onions.
It's 6 tbsp of White flour.
It's 100 grams of Butter.
You need 1 dash of Salt and pepper.
It's 2 of Bay leaves.
You need 1 of Water.
You need 1 of Heavy cream.

Beef stroganoff is classic comfort food your family will love. Serve over egg noodles for a satisfying dinner, or with my creamy mashed potatoes! An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles. Beef stroganoff is my father's favorite meal, so I made it for Father's Day.

Finnish Style Beef Stroganoff (Lihakastike) step by step

Take the beef out of the refrigerator and leave out for at least 1 hour to allow to come to room temperature. Cut into bite-sized pieces. Finely chop the onions..
Mel butter in a pan and sauté the onion and beef, adding salt and pepper..
Transfer the sautéed onions and beef to a pan, and add enough water to cover. Toss bay leaves and bring to a boil..
When it comes to a boil, skim off the scum and turn down the heat to medium-low. Simmer for 2 to 3 hours, checking occasionally, until the meat becomes fall-apart tender..
If you want to add a rich flavor, dry-roast flour in a pan until it's brown as shown in the photo above. If you're in a hurry, you can skip this step..
Add the browned flour to the pan little by little, mixing between additions. When the stew has thickened, stop adding flour. Simmer for another 15 minutes or so, while keeping an eye on it..
Add fresh cream to taste. We like to add about 100 ml of cream..
In Finland, this is eaten with mashed or boiled potatoes. It's served on Christmas day too..

I made this recipe Vegan style! And it was a great guide for having never made stroganoff before. Here is Julia Child's classic beef stroganoff, revised with a simplified and easier to follow recipe. Since mushrooms and stroganoff go hand in hand, in my mind, I don't understand her rationale for splitting them up. I used to think that Julia was.