Chilean Beef Stroganoff — Homemade Strogonoff de Carne Recipe

Versión en Español

Chilean beef stroganoff, or strogonoff de carne, is diced beef browned in olive oil, dusted with flour, cooked with onion, mushrooms, and ají de color, simmered in red wine and beef broth, and finished with plain yogurt and milk into a creamy sauce. It takes 30 minutes of preparation and 20 minutes of cooking, and serves 6.

Of Russian origin and adapted by French cuisine, it is a very popular home dish in Chile, served with rice or fries.

How to Make Homemade Stroganoff?

Stroganoff is beef cut into small pieces or strips in a mushroom sauce made creamy with sour cream or yogurt. The beef is browned, the flour, onion, and mushrooms are cooked in, the wine and broth are added, and yogurt and milk finish the sauce without boiling.

Nutritional Information

Each serving of beef stroganoff contains approximately 380 kcal, 30 g of protein, 20 g of fat, 90 mg of cholesterol, 15 g of carbohydrates, 5 g of sugars, 2 g of fiber, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Beef Stroganoff Recipe

Preparation: 30 minutes
Cooking: 20 minutes
Servings: 6

Ingredients

• 600 g of tender beef, such as sirloin or tenderloin
• 120 g (½ cup) of plain yogurt
• 120 ml (½ cup) of whole milk
• 120 ml (½ cup) of red wine
• 120 ml (½ cup) of beef broth
• 100 g of mushrooms, sliced
• 2 tablespoons of flour
• 1 onion, sliced
• 1 tablespoon of ají de color (Chilean paprika)
• Olive oil
• Fine salt
• Black pepper

Instructions

1. On a clean board, cut the beef into small cubes or strips. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the beef evenly for about 5 minutes.
2. Sprinkle in the flour and stir well, then add the sliced onion and mushrooms, stir again, and cook over medium heat for about 5 minutes until the onion is golden. Season with salt, pepper, and ají de color.

3. Pour in the red wine and beef broth, lower to medium low heat, and cook for another 10 minutes or until the beef is tender. Stir in the yogurt and milk, taste and adjust the seasoning, and heat without letting it boil. Serve right away with fries or rice.

Additional Tips

Dust with flour

Sprinkling flour over the meat and vegetables creates a thickening base that activates with the liquids, so the sauce has body and the yogurt blends in smoothly.

Never boil after the yogurt

Once the yogurt and milk are in, keep the sauce below a boil. Too much heat makes the dairy proteins curdle and the sauce split.

Choose tender cuts

Strip loin, tenderloin, or top round cook quickly and stay soft in the sauce.

Frequently Asked Questions (FAQs)

1. Which cuts of beef work best?

Tender cuts such as strip loin, tenderloin, or top round, since they cook quickly and stay soft in the sauce.

2. Can I replace the yogurt with cream?

Yes, cream or sour cream gives a creamier texture and a milder flavor.

3. Is the red wine necessary?

It adds depth, but you can replace it with more beef broth or a splash of balsamic vinegar.

4. What do I serve with stroganoff?

In Chile it is usually served with white rice or homemade fries, and sometimes with mashed potatoes.

History of Stroganoff

Beef Stroganoff is named after the Russian Stroganov family. The recipe is usually attributed to a chef in the service of Count Pavel Alexandrovich Stroganov in nineteenth century Saint Petersburg.

Stroganoff in Chile

After spreading across Europe and the Americas in the twentieth century, stroganoff became a home classic in Chile, where it is often made with yogurt and served with both rice and fries.

Did You Know?

Classic Russian stroganoff was served with crisp fried potato straws, which is why many Chilean families still pair it with fries rather than rice.

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