Tender skirt steak drenched in red wine, sauteed in a sauce of fresh garlic, onions, jalapeno, and delectable baby bella mushrooms, delivers an unbelievably savory steak stroganoff. A comfort food dish that’s rich in flavor, yet light enough to allow for a second helping. All without that dreaded overfull feeling of regret, that is all too familiar with so many cold weather recipes.
(If not, skip to the bottom and go straight to the recipe)
The first known Stroganoff recipe appeared in Russia in the late 1800’s. A Russian stroganoff is typically served with crisp potatoes. Variations were soon seen throughout many Asian countries, where it is served with plain, or parsley butter rice, and soy sauce. In Nordic counties its seen with brined pickles. Brazil’s version includes tomato sauce, and is also done with chicken or shrimp in place of beef. British pubs offer the dish in a creamy white wine sauce, or more authentic versions are prepared as a red stew with a scoop of sour cream. Here in the United States, it is most familiar served over egg noodles.
Traditional Stroganoff (or Stroganov) recipes tend to call for a bit of butter, broth and sour cream. The recipe for this sauce comes together with just a splash of milk, red wine, and the steak and mushroom’s natural juices.
Skirt Steak Stroganoff is truely a delicate comfort food. Warm, filling, and all good vibes.
Deer meat (venison) stroganoff was a staple in my home growing up. Thanks to Dad, our freezer was always full of venison. That’s not common in most freezers (I assume) so skirt steak makes a nice substitution here. I’m not going to lie, this is truly the best stroganoff I’ve ever made.
I hope you enjoy it!