beef stew, beef stroganoff, classic Russian dish, egg noodles with stew, mushroom stew, porcini mushrooms, Sochi Olympics, stew
I love the Olympics! LOVE! Ever since I was a young child, I remember thinking how special they were. Was it because they only happened every four years? Or was it because it seemed like the whole wide world had their eye on this one special event, together, united. Wasn’t it the Beijing Olympics whose theme was “One World, One Dream”? Perhaps this is why I always seem to shed a few tears as I watch the Olympics. Including the Opening Ceremony! It never fails. For this one moment, the world comes together as one, ignoring all boundaries, regardless of race, religion, social class or political stance. Yes, we support our country, but we also unite, in search of that one outstanding performance. We’re all waiting with baited breath for that elite athlete to do the unthinkable, no matter what country they represent. I remember during the Summer Olympics two years ago, my cousins were visiting from Italy. They knew the exact day of the men’s 100 and 200 metre race. That day, everyone was running in and out of the cottage, glancing at the TV screen, making sure not to miss the event. We all wanted to see that one man, just as the entire world did as well, Usain Bolt. Oh, and what a day that was! And of course, I cried. My girls don’t get it. “But mama, they won! Why are you crying?” So in honour of the Opening Ceremony this Friday of the Sochi Winter Olympic Games, how about a classic Russian dish to celebrate the occasion.
Seeing as I have quite the stash of dried porcini mushrooms, I thought I’d add some to this dish, along with its soaking liquid. An extra depth of flavour wouldn’t hurt this one bit. If you haven’t got them on-hand, no worries. You can do without.
Instead of using just cream and making it super rich, I lightened it up a tad with some thick yogurt. The egg noodles could be any variety. Egg tagliatelle or linguine would work beautifully. I chose what I knew my girls would like best.
large handful of dried porcini mushrooms, about 1 oz.
2 lb. of stewing beef
3 tablespoons of extra virgin olive oil
3 tablespoons of butter
salt & pepper
1 large Spanish onion, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon of Hungarian Paprika
1 tablespoon of tomato paste
1 tablespoon of Dijon mustard
2 or 3 Bay leaves
3 cups of beef stock, or 4 if not using dried Porcini mushrooms
Porcini liquid, about 1 cup
½ cup of red wine
½ lb. of button mushrooms, cut in ½
½ cup of thick yogurt
½ cup of 35% cream
½ cup fresh parsley, chopped
1 lb. of egg noodles
sour cream for serving, optional
Soak the dried porcini mushrooms in hot water for about 15 minutes. Chop the porcini and reserve the liquid.
The stewing beef usually comes in pieces that are way too big, and not always evenly cut. Cut them in half, perhaps even more, so that you have pieces that are more or less 1 to 1½ inches all around. Season with salt and pepper. Heat a large casserole over medium-high heat and add the olive oil and butter. When hot, brown the meat in 2 batches, for about 3 or 4 minutes. Remove and transfer to a plate.
Reduce heat to medium and add the onions. Cook for about 5 minutes, until nicely browned. Stir in the garlic and cook for 2 minutes. Add the porcini and cook for 1 or 2 minutes. Add the beef pieces and any juices in the plate. Add the paprika and stir.
Add the porcini liquid, beef stock, wine, tomato paste, dijon and bay leaves. Give it a good stir, bring to a simmer and cover. Let it cook for 2½ to 3 hours, until the beef pieces are nice and tender. Mine was ready after 2½ hours. At that point, add the button mushrooms and allow them to simmer for 10 minutes. Stir in the cream and yogurt. Turn off the heat and stir in the parsley.
Cook the egg noodles. When ready, strain and return to its cooking pot. Add some butter to the noodles, stir, and set aside until ready to serve.
When ready to serve, add some noodles to a dish or bowl and ladle the beef stroganoff over the top. If you like, you can add a dollop of sour cream and garnish with additional fresh parsley. Priyatnogo appetite! That’s Bon Appetit in Russian. I think! Go Team Canada!
Yum. This is speaking my language. Thanks for the great step-by-step photos and modified recipe – I think my girl would love it this way too!
It really is a delicious stew. And my girls will try anything that has pasta in it!
Cheesy Biscuit said:
Shame Russian law doesn’t seem very compatible with Olympic values… 😦
Yes, I so agree. But that’s no fault of the athletes that are there competing and I do so hope they could look beyond that and have the time of their lives!
Cheesy Biscuit said:
Too right! 🙂
The Novice Gardener said:
Sometimes I cry along with the winners as they cry through their national anthem, because it’s just so touching to watch.
And the recipe? What else is there to say except everybody should give it a try! I will!
Thanks Angie. I started watching today and the first thing on this morning was a profile of a mom here in Montreal who has 3 daughters who are competing in skiing. And the tears are on! 🙂
Elaine @ foodbod said:
Such a lovely looking warming dish Lidia :)) enjoy the Olympics xx
I’ve started watching the qualifications today and I’m loving it!
Elaine @ foodbod said:
Great!! I missed it yesterday but will catch up x
You still awake Elaine?
Love stoganoff and goulash. I should make it more often. Enjoy the excitement.
I have yet to try goulash. You just gave me an idea! 🙂
Fae's Twist & Tango said:
Darling Lidia, I have an exact same sentiment about Olympics as you do. Never missed any of them. Yes, it is because Olympics brings us together.
I love Russian food, and beef Stroganoff is my favorite. I like the simmering of the beef until it is tender enough to melt in the mouth, Great recipe!
Thanks Fae! To be honest, this was my first beef stroganoff ever! I wasn’t even sure I’d post it. But it turned out so delicious, I just had to! Enjoy the Games Fae!
A wonderful recipe and fitting homage to our friends in Russia and the Olympic Games. It has been a long time since I’ve had Beef Stroganoff, much too long you reminded me how much I love this dish. Have a great time watching the Olympics!
Thanks Suzanne. I’ve started this morning and got nothing done all day!
Gather and Graze said:
Enjoy the Olympics Lidia! I’m really looking forward to watching it too.
My Mum used to cook Beef Stroganoff when we were growing up, but despite loving the flavour of it, the beef was never that tender… so I haven’t ever cooked it for my family. LOVE the fact that this is slow cooked until ‘melt in the mouth’ – I’m definitely going to give it a shot! 🙂
I’m glad to hear I’m not alone in enjoying the Olympics. And yes, this really must be done with a slow-cook method. Enjoy the Games Margot. 🙂
I’m afraid our media put me off the Olympics. There is so much hype before an Aussie competes, then critical analysis ad nauseum when they crash and burn. Reality check! It’s sport, there are always winners and losers!! Sorry, soapbox!
Delicious stroganoff recipe, I love a slow braise, will definitely try this when the weather cools down
Oh, really is a shame. These athletes train so hard, for most of their lives really. They deserve encouragement and support. You know, this was my first stroganoff!
Really? It was so fashionable when I was growing up, and for a while, my Mum’s party piece. I only made it again last year after many years break. We really enjoyed it, but I am going to try your slow braise method, I think I’d like that more. Oh yeah, sports commentators have a lot to answer for…..o
Not fashionable in our Italian household, but I do recall it was quite “in” in the ’80’s. I thought slow braising was the only way for this dish.
That looks amazing! Enjoy the Olympics!
Mama's Gotta Bake said:
I love the Olympics too! I’m so excited for the next two weeks of watching world class athletes. Love the Stroganoff too!
I’ve already started this morning and I have a feeling that not much will get done around here for the next couple of weeks. 🙂
Johnny Hepburn said:
Well, I’m certainly not hopping on to a soapbox. Suffice to say I’m just hoping the Olympics not only run smoothly but are safe. I for one won’t be watching. It’s just not my thing. Each to their own.
And talking of which, I really must use up/cook my pack of mixed dried mushrooms. But probably more along the lines of Italian. I can’t really imagine beef stroganoff without meat! Yes, still can’t eat meat nor fish.
Can you not eat meat/fish because you just can’t stomach it? Or for medical reasons? I hope you get over that quickly Johnny! I guess you could make this with loads of mushrooms. Or mushrooms and tofu?
Johnny Hepburn said:
No, I just stopped eating meat. I’ve never eaten much meat in the past. Probably more fish/seafood. The fact I’m not craving the latter is more of a surprise. As it’s very, very seldom I would crave any type of meat. I far prefer loads of pulses/legumes and veg! Oh, and lots of fresh fruit, nuts…
I’ve tried to stop eating certain foods, but I just don’t have the strength. Alas, I am a weakling!
Do you know what I love most of the Olympics games? that they really make people together. I watched the summer Olympics games in Italy with my grandma ( she is 87 years old)… I can still remember how happy she was… btw your recipe is great… now I can’t wait to see what you’ll cook for the next Olympic games in Brazil!
Ah, vedo che ci assomiliamo noi due! Ma non devi aspettare per le prossime Olympiadi a Rio. Ci sara la Copia del Mondo quest’estate! 🙂 (Il mio Italiano è orribile!)
eheheh magari ci troveranno a supportare l’Italia insieme?
Shanna Koenigsdorf Ward said:
Yes, the Olympics also make me emotional. I will be tuning in TONIGHT for the opening ceremonies. We are snowed in at the moment… I wonder if I have all of the ingredients for this delicious, rich stroganoff? 🙂
Snowed in? What fun for the kids, no? Not so much for us adults though. I’ve already started watching the qualifying runs for figure skating and various ski events. LOVING IT! Enjoy Shanna!
Shanna Koenigsdorf Ward said:
Oh, Lidia… No school is very bad for parents, indeed! 🙂 I love the winter games. As a girl, the figure skating was my very favorite! We have some good skiing close by… maybe there is a trip in my future. Have a great weekend! – Shanna
LOVE figure skating! 🙂
Conor Bofin said:
Great theming Lidia. Why did I not think of that?
Lovely stroganoff too.
Yes, why did you not Conor? 😉 My very first stroganoff too!
A Taste of Wintergreen said:
Your stroganoff looks wonderfully warming. A perfect dish for this weather! Enjoy the Olympics – your enthusiasm is beautiful.
Thanks Lindy. We certainly are having a cold winter, aren’t we? I think people should be as enthusiastic as me instead of only seeing the negatives of the Olympics. 🙂
This is such a favorite dish for me, Lidia. And you served it over rotini pasta, too!!! Such a great meal that would make. I’ve only made true Stroganoff once and that was ages ago. You certainly have got me thinking. As you’re very well aware, this Winter just won’t let up and I’ve been pulling out the old comfort food recipes, those that will keep the kitchen warm for a few hours. Your Stroganoff will be perfect! Better still, I’ve everything except for the beef and yogurt. I cannot wait to give this a try! Thanks for sharing your recipe with us.
I know, I just had to throw in that Italian touch with the pasta! I didn’t realize that stroganoff was at one time very fashionable but hasn’t been for quite a while now. I wonder why? It’s basically a stew. And braising this dish on your stove for 3 hours will definitely warm up your kitchen. It did mine.
I’ve always loved beef stroganoff. This one looks exceptional!