Description
A delicious and budget-friendly version of Beef Stroganoff, slow-cooked to perfection and served with Silesian dumplings and baby gherkins.
Ingredients
Scale
- 250g (8.8oz) of potato starch or cornflour
- 13g (0.46oz) of salt
- 1–2 eggs (depending on the moisture of the dough)
- 1tbsp of butter for coating once cooked
- 600g (1.3 Pounds) of diced beef
- 2 small onions diced
- 4 garlic cloves slightly crushed
- 800ml (0.84quarts) of beef stock
- 1 large carrot diced (120g (4.2oz))
- 2 bay leaves
- 3 allspice berries
- 300g (10.6oz) of white mushrooms cut in quarters
- 100ml (0.1quarts) of double cream
- 1tbsp of yoghurt/thick sour cream (optional)
- 10g (0.35oz) of dill
- 1tsp sugar
- Salt and black pepper to liking
- 10 baby gherkins
- Rapeseed oil
- 1tbsp plain flour
- 1.5tbsp butter
Instructions
- Heat the frying pan to moderate heat with a little bit of oil and sear the diced beef in 2-3 batches to improve its flavour. When done, transfer to the medium-sized pot or slow-cooker.
- Use the same frying pan to sweat the onions and garlic, add 2tbsp of oil and reduce the heat to medium. After 5 minutes, transfer to the master pot.
- Add 800ml of beef stock, allspice, and bay leaves then bring to a boil and reduce to simmer. When using a slow-cooker, set it on high (I used a leaner cut that was ready in 3 hours; others may need up to 6 hours). In the meantime, jump to dumplings.
- When the meat is almost ready, add diced carrots and continue cooking for another 30 minutes.
- Once the meat is tender, sauté diced mushrooms to brown all around and season with salt when almost ready, then add to the master pot along with the cream.
- Use the same frying pan to melt 1.5tbsp of butter, then add 1tbsp of plain flour. Once combined, cook on medium heat for around a minute, then stir into the master pot to thicken the sauce.
- Finish the sauce by adding fresh chopped dill and 1tbsp of yoghurt, balancing the flavour by adding 1tsp of sugar and salt and black pepper to your liking.
Notes
- Adding egg to Silesian dumplings depends on the variety of potatoes used, their dryness, and the temperature of the mashed potatoes.
- Some recipes for dumplings do not use eggs at all.
- Beef Stroganoff originated in Russia and has spread worldwide, often incorporating additional ingredients like mushrooms, mustard, or tomatoes.
- In Poland, gherkins are typically served with the dish or added during the last stages of cooking.
- Prep Time: 30 minutes
- Cook Time: 3-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Slow-cooked Beef Stroganoff, Silesian Dumplings, Gherkins, Polish Cuisine