Beef Stroganoff

I got a request for beef stroganoff, but we immediately had a disagreement about what beef stroganoff is. In Japan, it has a red sauce, tastes like ketchup and demi glace sauce and is eaten over rice. In the US it is creamy, brown and served over egg pasta. I recall eating both, but we decided to try Japanese style.

First, a few demi-glace recipes and their sauce ingredients...

The recipe from The Food Networks calls for:

1/4 cup white wine
2 tablespoons tomato paste
2 teaspoons Dijon mustard
3 cups demi-glace
1 1/4 cups sour cream

The Kikkoman recipe, which should be traditionally Japanese, says:

tomato puree
demi-glace sauce

For more traditional creamy beef stroganoff...

Gimme some Oven says:

4 cloves garlic, minced or pressed
1/2 cup dry white wine*
1 1/2 cups beef stock
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1/2 cup plain Greek yogurt or light sour cream
chopped fresh parsley (optional)

Damn Delicious says:

2 cloves garlic, minced
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1/4 cup dry white wine
4 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces egg noodles, uncooked
1/2 cup sour cream
2 tablespoons chopped fresh parsley leaves

This gives me a rough idea for the recipe.

I guess I'll do:

  • 2 cloves garlic
  • ΒΌ cup white wine
  • tomato puree
  • Worcestershire sauce
  • flour
  • cream cheese
  • parsley
  • demi-glace sauce

Generally, it turn out great!

Recipes prepared