Directions. Scoop the onions from the pan and set aside. Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Ingredients 1x Families enjoy the rich, velvety sauce of seared beef and mushrooms that adds a touch of class to a warm bed of noodles. Add the sour cream, worcestershire sauce, salt, and pepper and stir well. Hearst Magazine Media, Inc. All Rights Reserved. It contains some of the following ingredients: Butter is ideal for making toast. Lay out some napkins, silverware, and plates. And then, as with its comrades. Chef's Note: This pot has three requirements: Add 1 tablespoon butter to the skillet. All rights Reserved. Transfer to a plate. This Chicken Balti Tastes Even Better Than Takeout, Lemony Moroccan Lamb Stew with Garlic and Saffron, Cantonese White Cut Chicken with Ginger-Scallion Sauce, One-Pot Manchego Mac and Cheese with Pimentn Bread Crumbs, Roasted Parsnips and Onions with Sumac and Feta, 1-2 dashes A.1. When the recipe calls for half a cup of vermouth use 1/4of cup lemon juice. Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. (Amounts are included in the full recipe below.) Chef's Note: The additional tablespoon of butter and olive oil, are only to be used if you feel the veggies are drying out. Bring white wine and beef stock to a boil in a pot. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, beef chuck roast, cut into 1/2-inch thick strips, Chef John's Best Mushroom Recipes for Comforting Dinners. Serving Suggestion 1: Party Time Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. Remove from the pan and cook the onion in butter until soft. Add the garlic and cook another minute. And what do you like to serve it with? Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cover and cook on low, stirring occasionally, about 10 minutes. Cover and simmer 15 minutes. Add the onions and mushrooms back to the pan. And that heritage extends beyond its people, to its rich wonderful food. Add the mushrooms and saut until cooked. Amount is based on available nutrient data. The biggest area of contention with stroganoff is the nature of the sauce. 1 1/2 pounds lean beef (top sirloin or similar) 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 tablespoons unsalted butter, divided 1 tablespoon all-purpose flour 1 cup beef stock, preferably unsalted or low sodium 1 tablespoon extra-virgin olive oil 1 medium onion, sliced 1/4-inch-thick lengthwise Elena Molokhovets, who includes the first recipe for stroganoff in the 1871 edition of her book, A Gift to Young Housewives, cubes the steak; Jane Grigson cuts it into strips in her Sainsburys collection, Dishes from the Mediterranean (reprinted in the recent Best of Jane Grigson); and, in The Prawn Cocktail Years, Lindsey Bareham and Simon Hopkinson suggest thick slivers. Cook just until the sour cream is heated (you don't want it to curdle so keep the heat low). Chop, slice and cut up the veggies, and reserve. We serve beef stroganoff with wide egg noodles, mixed with butter and parsley. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Double the sour cream to 6 tablespoons. First mentioned in print in 1871, the notion of sauted beef in a piquant, creamy sauce is much older but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a very decadent recipe. Very gradually whisk the stock into the cream. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Get our favorite recipes, stories, and more delivered to your inbox. It must be big enough to hold all of your ingredients. This recipe is so decadent and delicious, you won't believe it's such an easy 30-minute meal! sauce or worcestershire sauce, Kosher salt and freshly ground black pepper. The sauce needs a wine with good acidity, but not too much, in order to get its full flavor. Add onion mixture; heat to boiling, stirring constantly. Diana Andrews, 1 1/2 pounds lean beef (top sirloin or similar), 1 cup beef stock, preferably unsalted or low sodium, 1 medium onion, sliced 1/4-inch-thick lengthwise, 3 tablespoons sour cream, at room temperature, 1 tablespoon finely chopped fresh parsley, garnish. Please follow these instructions to complete the process. Add beef stock. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Once done, push the seared meat into the onion to make room for the next batch. Pat the meat dry with paper towels. The perfect beef stroganoff. With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, its no wonder Beef Stroganoff is such a hit. Instructions. It was created in the 1800s by Russian artisans. It must be able to go into the oven. 3. Full disclosure: Im a complete nutmeg fanatic; if you are less keen, you can use allspice, or indeed black pepper. This recipe for Creamy Beef stroganoff features a rich and savory sauce, as well as healthy, yet nutritious, ingredients. Remove the first batch to a bowl and cook the rest of the meat. Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven, Your email address will not be published. Some people find that the flavor of vermouth can be too strong, while others believe that it enhances the flavor of the dish. Stir in the flour; cook and stir 2-3 minutes. 4. Enjoy 2 teaspoons dairy-free beef bouillon or vegetable bouillon (I like Orrington Farms) 1 cup chopped onion 1 minced garlic clove 2 tablespoons oil (a neutral-tasting one for general cooking) 1 pound ground beef, turkey, or vegan ground meat substitute 2 tablespoons all purpose flour 1 teaspoon salt teaspoon paprika 8 ounces sliced mushrooms Add the diced tomato, and stir to incorporate, about 30 seconds. Molokhovets keeps things very simple by making her stroganoff with beef alone, but most modern recipes include onions and often mushrooms, too. Generations of families have gathered around the table to share this traditional dinner dish with their beef stroganoff. Slice the tri-tip, and keep cool. Continue to cook until liquid is mostly evaporated. Place the onions, meat mixture and stock in the slow cooker and cook for 3-4 hours on high or 6-8 on low. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a. Mix to coat well and cook another minute before adding the wine. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Taste of Home is America's #1 cooking magazine. "Classic, creamy, rich beef stroganoff is comfort food at its best. Set aside. Stir in crme frache. Beef stroganoff is a dish that is often made with some type of alcohol, and many people wonder if vermouth is a good choice for this dish. Slice the mushrooms in 4 and set aside. The same goes for Bareham and Hopkinsons lemon juice against the tanginess of sour cream, though clearly if you think it needs a little more sharpness, feel free to squeeze a little in. Remove and keep warm. Beef stroganoff is much better when prepared quickly.". One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish. Serve over buttered noodles. Working in batches, cook the beef, flipping once, until browned, about 1 to 2 minutes, and transfer to a plate. Heat to boiling; reduce heat. Has anyone got a soft spot for the US versions with tinned soup, or tomatoes? 5. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Season with salt and pepper. It has popped up in British cookery books since the early 1930s, but stroganoffs heyday, both here and across the pond was the postwar period, when its continental provenance made it the staple of the fashionable dinner-party circuit. You will also need a friendly butcher, because it is not something you generally find in supermarkets. Stir in sour cream to coat. . Add the mushrooms, salt and pepper 1 hour before serving and . Step 1 In a 12-inch skillet, heat 4 tablespoons butter and the oil over medium-high. It adds a depth of flavor to the dish. Simmering it down slightly, as in The Prawn Cocktail Years recipe, also helps with the flavour. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. The bright, citrusy pale ale that has been specially selected for this recipe provides a refreshing touch to the creamy sauce. While stirring, add the broth. Stir to deglaze the pan. Not only do these two flavours work well here the onions adding sweetness as a counterpoint to the tangy sauce and the mushrooms giving it a savoury depth but they help to bulk it out so that the beef goes further. In the US, travelers to fancy hotels and diners at upscale restaurantsthroughout the 20th century found it on upscale menus and it's still a delicious date-night dish with a glass of wine. If you buy from a link, we may earn a commission. You will not get the same flavor as with vermouth. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste. . Deb Helmer, Lynden, Washington, Hamburger Stroganoff Recipe photo by Taste of Home. 3 Cook beef in same skillet until brown. It has always been a family favorite to serve beef stroganoff as a meal. How To Make Your Own Greek Souvlaki Seasoning A Quick And Easy Way To Add Greek Flavor To Your Meals! 3. Cut beef across grain into about 1 1/2x1/2-inch strips. Thank you, My favorite thing in life is time spent around the table. 1. To balance out the rich flavors of the dish, pairing a rich, fruity wine such as Grenache or Shiraz with it is a good idea. Add the olive oil and brown the mushrooms. This post may contain affiliate links. If the mixture is too runny, add more flour-water mixture, and if the mixture is too thick, add more sour cream. It has always been a family favorite to serve beef stroganoff as a meal. Bareham and Hopkinson use paprika to add spice instead, but mustard seems truer to the original recipe, or at least earlier versions of it. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Serve over egg noodles and garnish with parsley. 1-2 splashes of a white wine or dry vermouth 1 good squirt of Dijon mustard Chopped parsley, a handful Sea salt & fresh . Stock If you need a non-alcoholic substitute for vermouth, consider beef, fish, chicken, seafood, or vegetable stock. Beef stroganoff: a welcome blast from the past or a heavy, bland reminder of the bad old days of European cookery? Thank you! Chef's Note: Be very careful at this stage so that nothing in the pot goes from being brown, to being black. Stir in the flour. Ive never been compelled to comment on a recipe before but this was a huge hit. You won't need these until the last thirty minutes. 5. Its made with a quick saut of tender steak (or you can opt for ground beef) and a perfectly-browned mushrooms, and tossed with the richest, savory, garlicky cream sauce (that Ive lightened up a bit and made without heavy cream). Cut beef across grain into about 1 1/2x1/2-inch strips. Add water or beef broth, condensed soup and mushrooms; bring to a simmer. Add the meat in batches and sear until light brown on both sides. 24 ounces (700 grams) lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet) 2 teaspoons dijon mustard 1 teaspoon paprika, (smoky or mild) 1/3 cup dry white wine, (or more if you like it stronger) Add half the meat to the pan and brown it quickly, about 2 minutes. Feel free to serve over any kind of noodles, rice, or polenta. In the separate pan, saute onions and add to meat mixture. White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead. It must have a lid. This moisture drastically reduces the efficiency of cooking (It takes about 500 times as much energy to get one gram of water to evaporate as it does to raise the temperature of that water by one degree F!). Required fields are marked *. I decide to experiment with different cuts and find that although something sold as a medallion steak (from where unspecified) proves chewy and fibrous, sirloin though not quite as melt-in-the-mouth as fillet is acceptably juicy and tender if you are careful not to leave it on too long; according to my testers, it tastes more interesting, too. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes. Heres what I love to serve with this beef stroganoff recipe: This classic beef stroganoff recipe is made with the most delicious garlicky creamy mushroom sauce and can be ready to go in just 30 minutes! 16 Recipes to Make with Stew Meat Besides Stew, Beef and Mushroom Stroganoff, Aussie Style. Saut the mushrooms until softened then set aside with the onions. In a large nonstick skillet or Dutch oven, brown beef in batches in 2 teaspoons oil over medium heat. This slow cooker chili recipe was made possible by the Beef Checkoff. The steak strips cook fast and after a short simmer will result in a quick and easy week night dinner. For an extra saucy stroganoff, increase the flour to 2 tablespoons and increase the beef broth to 1 1/2 cups. Heat to boiling; reduce heat. . Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Chef's Note: The first mention of "Govjadina po Strogonovski" was from a cookbook published in Russia in 1861: Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. This recipe can be made in less than an hour with only 20 minutes of hands-on time. A good slug not only gives the dish some much-needed heat, but helps to cut through the richness of the sauce. Continue to cook the sauce by adding Greek yogurt (or sour cream) if necessary. Add onion and garlic salt to beef; continue to cook until onion is soft. Pour the mixture into a mixing bowl and beat until smooth. Extra dry vermouth, white vermouth, and red vermouth are the three varieties of vermouth. Molokhovetss version starts with a flour-and-butter roux, loosened with beef stock and just a little dairy, while Grigson uses nothing but sour cream. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); One of my favorite recipes of yours, Ali!!! The beef, mushrooms, and onion are seasoned with a sweet and sour sauce. If crme frache isn't available, you can substitute sour cream. Heat oil in a large skillet over high heat until nearly smoking. In the other version, this dish was simply an updated version of a traditional Russian dish. Vermouth is a type of fortified wine that is often used in cocktails, and it can add a unique flavor to beef stroganoff. It has popped up in British cookery books since the early 1930s, but stroganoffs heyday, both here and across the pond was the postwar period, when its continental provenance made it the staple of the fashionable dinner-party circuit. flank, sirloin, orskirt steak, thinly sliced, Kosher salt and freshly ground black pepper, Chopped fresh flat-leaf parsley, for garnish, .css-g0owdm{display:block;font-family:Memphis,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-g0owdm:hover{color:link-hover;}}@media(max-width: 40.625rem){.css-g0owdm{font-size:1.25rem;line-height:1.2;}}@media(min-width: 40.625rem){.css-g0owdm{font-size:1.125rem;line-height:1.2;}}@media(min-width: 61.25rem){.css-g0owdm{font-size:1.25rem;line-height:1.2;}}These Easy Easter Cake Recipes Are Holiday-Perfect, 21 Chocolate Easter Eggs That Are to Dye For, This $20 Stopper Keeps Wine Fresh For Over a Week, 50 Breakfast in Bed Ideas for Mother's Day, Cornmeal Butter Biscuits with Chive Butter, Creole Shrimp Caesar Salad with Cheesy Croutons. Return meat to the pan. Keep the faith, and keep cooking 2023 Just A Pinch Recipe Club, LLC. Beef stroganoff is the original family favorite skillet meal. 4. Enjoy this classic comfort food any night of the week. Serve. Boil and stir 1 minute. Because the ingredients all work together to make an intensely savory dish, the recipe is simple and straightforward to follow, and you can use this recipe again and again. Add the sour cream. Beef stroganoff, which is made with rich, creamy beef, is a delicious dish. Add a basic tossed salad or side vegetable for a tasty, satisfying meal. It says: If using tougher meat than fillet the beef must be stewed gently this alternative method can produce very good results. Boldly. A note in Max Clark and Susan Spaulls Leiths Meat Bible intrigues me. Add the sliced beef, and continue to simmer, until the beef begins to cook in the sauce, about 8 minutes. Add onion and garlic salt to beef; continue to cook until onion is soft. First mentioned in print in 1871, the notion of sauted beef in a piquant, creamy sauce is much older but the aristocratic Stroganov seems an appropriate patron saint for what is, after all, a very decadent recipe. So the next time you need a quick weeknight meal thats sure to please a crowd, bring out the beef and mushrooms and lets saut up some stroganoff together! (The key to transforming the beef into succulent morsels of mouthwatering meat.) Stir in the flour; cook and stir 2-3 minutes. Stir in the dill. This is something you can easily adjust to your tastes. Serve over noodles or rice and if desired, top with parsley. A hearty dash of Worcestershire sauce really enhances meat-based dishes. Gently fold in sour cream; heat only until warm. Over 150 years later, I wonder if she knew what she started, and just how many variations of her recipe would be devoured around the globe. Beef Stroganoff is a comfort-food stew that always takes us right back to our grandma's kitchen as soon as we smell it cooking. Powered by American Hometown Media, Inc. Find all the top recipes to turn beef chuck, sirloin, or ground beef into an easy, creamy dinnerwith or without the noodles! Ahhh Mother Russia Home of Czar Nicholas the Great, Vladimir Llyich Lenin, and Mihail Lermontov From its weather to its people, it is today, and will always remain a country with a rich heritage. Reduce the heat to low and cook, stirring, until the sour cream is heated through, about 2 to 3 minutes. But, like the steak, so long as they are cooked in a hot-enough pan, you can use whatever you have to hand. Molokhovets recommends sareptskaja mustard, which is available from Polish grocers, but fiery English mustard works just as well. Stir in 1 cup of the broth, the salt and Worcestershire sauce. In fact, only the Leiths recipe flames the pan with brandy and, fun as that procedure is, it does not seem to add much to the finished dish. 1/2 cup sour cream. Similarly, we recommend using a good drinkable vermouth (or a very dry white wine) as opposed to cooking wines. If you are unsure about whether or not you will like the taste of vermouth in your beef stroganoff, you may want to try a small amount before adding it to the dish. Add the dry spices: paprika, cumin, and stir to incorporate, and then let the spices cook with the veggies for an additional minute or two. A variety of grapes, including cru Beaujolais, young or mature red Bordeaux, Pinot Noir, Barolo, Nebbiolo, white Burgundy, Semillon, Chenin Blanc, Syrah, or Sangiovese, are excellent choices. Stir every 20 minutes. It's easy to make and you can easily switch up the type of meat you used based on what you have or what is on sale. Add vermouth to the mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. With this cookbook, youre never more than a few steps away from a down home dinner. Wine experts advise consumers to drink wine with an umami flavor, which adds depth and acidity to the taste. onion coarsely chopped, 2 cloves garlic finely minced, 1 12 oz. crme frache or, if not available, heavy whipping cream. Reduce heat; cook, stirring occasionally, 8-10 minutes. Some recipes also call for tomato paste, Worcestershire sauce, or paprika. Season to taste. Lower the heat to low and add the sour cream, salt, and pepper. 2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet. This recipe is definitely a keeper! This Cabernet Franc is made with Cabernet Franc and has a hint of red pepper spice and plum fruitiness. 1 each: 318 calories, 19g fat (10g saturated fat), 84mg cholesterol, 561mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 23g protein. The dynamics of the dish will change, but it will still taste excellent. Instead mustard, often omitted from 20th-century stroganoffs, feels like the rightful occupier of that third-most-important ingredient plinth; it is the principal flavouring in Molokhovetss version, also used by Grigson and the Papashvilys. In my opinion, the problem with all fillet is not price alone; devoid of either texture or flavour, it is just so boring to eat. Stir mushrooms, onions, and butter into the pan; cook and stir over medium heat until vegetables are lightly browned. If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook. And all the better with some seriously tasty food to bring us all together. Add vermouth; scrape up browned bits from bottom of skillet. Diana has served as head recipe developer and editor for the Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer and product tester at Food Network. This particular dish is traditionally served with crunchy straw potatoes (in its homeland), or rice (here), but is also pretty good with noodles or even mash. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since its really all about the simmer. Stir in 1 cup of the broth, the salt and Worcestershire sauce. All of the classic flavors of this traditional dish can be preserved using a creamy sauce made of a roux, beef broth, and sour cream. If you want a recipe that is both easy to prepare and delicious, try this Beef stroganoff recipe. George and Helen Papashvilys stroganoff. But we like it just as well on a fast weeknight, which is why we made sure this recipe was just 30 minutes start to finish. Tell us what you think in the comments below! Remove from the heat and add the beef and it's juices and stir to combine. Step 2 Add butter and onion to skillet. 1. ** Nutrient information is not available for all ingredients. Stir in sour cream; heat until hot (do not boil). Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Photograph: Felicity Cloake/The Guardian Serves 4 600g sirloin or fillet steak Salt Nutmeg or ground allspice (optional) 50g butter 2 large onions, thinly sliced 2. 2. Put the cream and mustard in the mushroom pan and heat gently until it liquifies. Mix in the sour cream thoroughly. Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. In a large bowl, add the 4 cups of warm broth, the 3 tablespoons of flour, and the 1 tablespoon of dijon, and then mix with a whisk, until fully combined. Stir in the parsley. Remove meat from the pan and set aside. Heat a large skillet over medium-high heat. Wine fans will enjoy a glass of sparkling wine with their beef stroganoff. Stir in remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until beef is tender and sauce is thick. Melt 1 tablespoon of the butter in a medium saucepan over medium heat. To make the best beef stroganoff recipe, add the following to your grocery list: Full instructions are included in the recipe below. The first ingredient that sprung to mind when beef stroganoff was mentioned (OK, the third thing, after beef and sour cream) was brandy; it just seemed like one of those classic dinner-party dishes that demands a generous slug of booze. It has a buttery, heavy sauce with a hint of red pepper spice. Saut 1 clove of finely minced garlic for about 2 minutes; add to the beef and sauce mixture. The story goes that Stroganoff got the idea for his cooking after eating a dish while on a trip to Italy. Your email address will not be published. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Served on top of a tangle of buttery noodles for a satisfying meal." For example, you could also. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns. Please read my disclosure policy. The beans are flavored by sauting thinly sliced shallots in butter until golden brown, then adding a splash of herbal vermouth for the finish. Recipes tend to recommend white button mushrooms for this dish. 2. This easy hamburger stroganoff makes a quick weeknight dinner. Delicious! The Cabernet Franc, Semillon, Chenin Blanc, Beaujolais, red Burgundy, Barolo, and Chardonnay I prefer to use are the best options for stroganoff beef. Because this retro recipe is total comfort food and always so satisfying and delicious. Sauting the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness. Have your other ingredients close at hand. In a negroni, vermouth and orange garnish add a touch of sweetness to balance out the bitter taste of the cocktail. Place the meat, cornflour, mustard, cinnamon and vermouth in a bowl and mix well. An onion is a type of onion. Im confident that Ill be able to enjoy it for a long time to come. Vermouth is often used as an ingredient in beef stroganoff. Serves 4600g sirloin or fillet steakSaltNutmeg or ground allspice (optional)50g butter2 large onions, thinly sliced2 tbsp oil300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters250ml sour cream1 tbsp sarepska or English mustard150ml beef stock. In a mixing bowl, combine onion and garlic until they are softened. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. To this end, I will be cutting mine with beef stock, as the Leiths Bible also suggests, to give it a bit more oomph, and a little less fat. Taste for seasoning; add more salt or pepper to taste. Take 1/4 cup of the rice, and place in the middle of the plate. Add the four cups of reserved broth (should be good and warm) to the mixture, reduce heat to medium, and allow to simmer until sauce begins to thicken, about 8 minutes. This recipe calls for top sirloin, which is a tender cut of meat. Molokhovets marinates the beef in salt and allspice for a couple of hours before cooking, which helps with its somewhat muted flavour, although personally I prefer the nutmeg that Nigella Lawson suggests adding to the dish. This dish is a good one to try because it has a hint of red pepper spice and a hint of plum fruitiness in Cabernet Franc.
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