Ingredients

For the Beef Stroganoff:

• 600 grams beef loin, thinly sliced
• 2 tablespoons tomato sauce
• 2 teaspoons mustard
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon paprika powder
• 1 teaspoon dried basil
• A pinch of ground black pepper
• 50g butter
• 3 onions, thinly sliced
• 1 carrot, finely diced
• 1 red bell pepper, sliced
• 200 grams mushrooms, sliced
• 150 ml cream
• 1 tablespoon sour cream
• 100g cheese (cheddar or any preferred melting cheese)
• A handful of parsley and dill, finely chopped

For the Roasted Potatoes:

• 300 grams potatoes, cut into wedges
• Water for boiling
• A pinch of salt
• Olive oil for roasting

For the Creamy Cabbage Slaw:

• 100g white cabbage, shredded
• 100g red cabbage, shredded
• 2 tablespoons sour cream
• A pinch of salt
• A pinch of ground black pepper

Preparation Details

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 4
• Calories (per serving): Approximately 520 kcal

Step-by-Step Instructions

Step 1: Marinate and Prepare the Beef Stroganoff

1. Make the Marinade:
   In a bowl, mix the tomato sauce, mustard, soy sauce, minced garlic, paprika powder, dried basil, and ground black pepper.
2. Marinate the Beef:
   Add the thinly sliced beef to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 20 minutes in the refrigerator.

Step 2: Prepare the Roasted Potatoes

1. Boil the Potatoes:
   Place the potato wedges in a pot of salted water. Bring to a boil and cook for 5-7 minutes, or until slightly tender. Drain and let them cool.
2. Roast the Potatoes:
   Preheat your oven to 400°F (200°C). Arrange the potato wedges on a baking tray, drizzle with olive oil, and season with a pinch of salt. Roast for 20-25 minutes, turning halfway through, until golden and crispy.

Step 3: Cook the Beef Stroganoff

1. Sauté the Vegetables:
   Melt butter in a large skillet over medium heat. Add the onions and cook until golden. Stir in the carrot and bell pepper, cooking for another 3-4 minutes. Add the mushrooms and cook until tender.
2. Cook the Beef:
   Push the vegetables to one side of the skillet and add the marinated beef. Sear the beef over medium-high heat for 5-7 minutes, until browned.
3. Make the Sauce:
   Reduce the heat to low. Pour in the cream and add the sour cream, stirring until smooth. Sprinkle in the cheese and let it melt into the sauce. Simmer for 5 minutes, allowing the flavors to meld. Garnish with parsley and dill.

Step 4: Prepare the Creamy Cabbage Slaw

1. Mix the Cabbage:
   In a large bowl, combine the white and red cabbage.
2. Make the Dressing:
   Mix the sour cream with a pinch of salt and black pepper. Pour over the cabbage and toss until well coated. Chill in the refrigerator until ready to serve.

Step 5: Assemble and Serve

1. Plate the Dish:
   Serve the Beef Stroganoff hot, accompanied by the roasted potatoes and a side of creamy cabbage slaw.
2. Garnish:
   Add an extra sprinkle of parsley or dill for a fresh touch.

Why This Recipe is Timeless

Beef Stroganoff is a classic for a reason. Its creamy sauce, tender beef, and rich flavors create a dish that feels indulgent yet approachable. This recipe enhances the Stroganoff experience by pairing it with crispy roasted potatoes and a refreshing cabbage slaw, adding depth and variety to the meal.

What makes it timeless is its adaptability. You can customize the sides, adjust the seasonings, or even swap the beef for chicken or mushrooms to suit your preferences. This dish brings people together, whether for a casual family dinner or a festive celebration, making it a staple that will never go out of style.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Protein: 32g
• Fat: 26g
• Carbohydrates: 36g
• Fiber: 5g
• Sugar: 6g

Frequently Asked Questions (FAQs)

1. Can I use a different cut of beef?
Yes, sirloin, tenderloin, or ribeye work well. For a more budget-friendly option, try flank steak or chuck, sliced thinly against the grain.

2. Can I make this dish ahead of time?
The Stroganoff can be prepared a day in advance and reheated over low heat. The potatoes are best roasted fresh, but they can be par-cooked and finished in the oven when ready to serve.

3. Can I make this recipe vegetarian?
Absolutely. Substitute the beef with mushrooms or tofu, and use vegetable stock in the sauce.

4. What can I serve instead of roasted potatoes?
Mashed potatoes, rice, or egg noodles are excellent alternatives.

Tips for Success

• Marinating: Allowing the beef to marinate enhances its flavor and tenderness.
• Roasting Potatoes: Make sure the wedges are evenly coated in oil for a crisp finish.
• Cheese: Use a cheese that melts well, like cheddar or gouda, for a smooth and creamy sauce.
• Timing: Cook the slaw while the Stroganoff simmers and the potatoes roast to streamline the process.

Storage Tips

• Refrigerator: Store leftovers in airtight containers for up to 3 days.
• Freezer: The Stroganoff can be frozen for up to 2 months. Thaw in the refrigerator before reheating. Avoid freezing the cabbage slaw.
• Reheating: Gently warm the Stroganoff over low heat, adding a splash of cream to refresh the sauce.

Conclusion

Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw is the ultimate comfort meal that combines rich flavors, diverse textures, and beautiful presentation. The Stroganoff itself is a masterpiece, with its velvety sauce and tender beef, while the roasted potatoes add a delightful crunch and the cabbage slaw brings a refreshing balance.

This dish is perfect for any occasion, whether you’re preparing a cozy dinner for your family or entertaining guests with a showstopping meal. Its timeless appeal lies in its adaptability and the joy it brings to every table.

Cooking this dish is not just about creating a meal—it’s about crafting an experience that resonates with warmth, love, and satisfaction. With every bite, you’ll appreciate the harmony of flavors and the thoughtfulness behind each element. So, gather your ingredients, roll up your sleeves, and let the magic of this Beef Stroganoff meal unfold in your kitchen. It’s a recipe you’ll cherish and return to time and time again. Bon appétit!