Russian Beef Stroganoff- with Coke
Submitted by luzines
Beef stroganoff braised with cola for a sweet, caramelized gravy with mushrooms, sour cream, and Worcestershire. A clever twist on the Russian classic that tenderizes tough cuts.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minCola in stroganoff sounds wild, but it works. The sugar and acidity in the soda tenderize the beef strips during that slow simmer while adding a dark, caramelized sweetness to the gravy that you won’t get from stock alone.
Flour-coated beef strips get browned slowly in a heavy skillet, then simmer with onion, garlic, and cola until fork-tender. That flour coating does double duty: it builds a golden crust during browning and thickens the sauce as it cooks. A second slurry of flour and water goes in near the end to bring the gravy to its final, spoon-coating consistency.
The sour cream goes in last, and gently is the word. Boiling it will cause it to curdle, so just heat the sauce until it barely simmers after stirring it in. If you’re making this ahead, hold the sour cream and add it only when reheating.
Serve this over egg noodles, mashed potatoes, or rice. The rich, tangy gravy soaks into whatever starch you put underneath it.
Kitchen Tips
- Use chuck steak or round steak cut against the grain into thin strips for the most tender result.
- Brown the beef in batches so it sears instead of steaming. Crowded meat won’t get that crust.
- Don’t rush the simmer. Tough cuts need a full 30 to 45 minutes to become fork-tender.
- Use full-sugar cola, not diet. The sugar is what creates the caramelized flavor.
Variations
- Swap canned mushrooms for fresh cremini, sautéed separately, for better texture.
- Add a tablespoon of Dijon mustard to the sauce for extra tang.
- Use Greek yogurt instead of sour cream for a lighter but still creamy finish.
Ingredients
Directions
Cut beef into ½-inch strips, put in a plastic bag with 3 tablespoons of flour and the salt.
Shake until the meat is evenly coated.
In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often.
Add onion, garlic, cola, and ¼ cup of water, mix well.
Cover and simmer 30 to 45 minutes or until the meat is fork- tender.
In a bowl, mix the 2 tablespoons of flour with the ½ cup of water until smooth.
Stir into the meat along with the Worcestershire sauce and the undrained mushrooms.
Stir and cook until thickened, 2 to 3 minutes.
(If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.)
Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.
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