Beef Stroganoff like you’ve never had! This version is meant to be served over rice instead of pasta, and features a sauce that is tomato-based, and is finished with Mascarpone. This dish has traveled across the globe before it could get to your plate.
Originally from Russia, Stroganoff is a dish that has numerous variants. This one is inspired by a version cooked in Brazil, but with better ingredients — and a touch of Italy.
- 1 lb.Beef tenderloin, shoulder tender, or sirloin fillet
- 1 cup(s)Onion, minced
- 3 clove(s)Garlic, finely minced
- 1 1/2 tsp.Dried oregano
- 1/2 cup(s)Strained tomatoes
- 1 tsp.Tomato paste
- 1/2 cup(s)Mascarpone
- 1 tsp.Salt
- 2 tbsp.Olive oil
- 1/2 tsp.Apple cider vinegar
- 1/2 tsp.Sugar
Mince the onions and garlic, and cut the beef into 1/2 inch pieces.
Add 1 cup of minced onion, 3 cloves of finely minced garlic, 1 lb. of beef and 1 1/2 tsp. of oregano to a bowl and mix well. Let it sit covered for 1 1/2 hours.
Add 2 tbsp. of olive oil to a skillet and set the heat to medium-low. Add the beef/onion/garlic mixture and sprinkle 1 tsp. of salt over it. Cook for 6-8 minutes, stirring every couple minutes until the meat is slightly browned.
Stir in 1/2 cup of strained tomatoes, 1 tsp. of tomato paste, 1/2 tsp. of apple cider vinegar, and 1/2 tsp. of sugar. Mix well, and let it simmer over low heat for 5-10 minutes until it reaches a sauce-like consistency.
Turn off the heat and mix in the 1/2 cup of Mascarpone. Serve over rice.