Pinoy version of Beef Stroganoff
MANILA, Philippines — Beef Stroganoff is a classic international comfort food that is quite popular in the United Kingdom, but it is believed to have originated from Russia.
Dating back to the early 1900s, it is thought to be named after Count Pavel Stroganov, a rich Russian nobleman and diplomat, and created by the family’s French chef, who “married” Russian ingredients and French culinary techniques.
Beef Stroganoff is slow-cooked strips of tender beef (oftentimes sirloin) with mushroom and onion, simmered in a rich and creamy sauce, and served with pasta or rice.
This interpretation by Home Foodie and San Miguel Foods Culinary Center adds a local Pinoy flavor to it. With fusilli pasta, it becomes a one-dish meal.
Bistek Stroganoff
Ingredients:
1/4 cup Magnolia Gold Butter Unsalted
5 pcs. (50 grams) fresh button mushrooms, sliced
1 pack (450 grams) Purefoods Ready-to-Eat Bistek Tagalog
2 packs (250 ml. each) Magnolia All-Purpose Cream
4 cups (240 grams) fusilli pasta, cooked according to package directions
1 bundle (10 grams) parsley, chopped (2 tbsps.)
Procedure:
1. Melt butter in a pan and sauté mushrooms for 1 minute.
2. Add frozen bistek and cook for 8 to 10 minutes or until heated through. Stir occasionally.
3. Slowly add cream while mixing. Bring to a boil and then toss in pasta until well-coated with sauce.
4. Turn off heat and mix in chopped parsley.
Tip: Canned mushrooms may be used in place of fresh ones.
*Makes 5 servings. (Yield: 5 cups/ 1 cup per serving).
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