Chilean-Style Beef Stroganoff
Beef Stroganoff has roots in Russian cuisine, but this version infuses Chilean flavors, featuring aji amarillo and local mushrooms. It's a creamy, comforting dish that maintains a light and protein-packed profile, perfect for a delightful meal.
Ingredients:
- 500g lean beef (sirloin or tenderloin), sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 200g Chilean mushrooms (or your choice of mushrooms), sliced
- 1 tablespoon aji amarillo paste (adjust to taste)
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 150g Greek yogurt (or light sour cream)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked rice or pasta (for serving)
Instructions:
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the sliced beef in batches, searing until browned. Remove from skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté until they are soft and translucent.
- Stir in the sliced Chilean mushrooms and aji amarillo paste, cooking until the mushrooms are tender and flavorful.
- Return the beef to the skillet, along with beef broth and soy sauce. Bring to a simmer and let it cook for about 5 minutes.
- Stir in Dijon mustard and Greek yogurt until fully combined. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped parsley.
Flavor Breakdown: This Chilean-style Beef Stroganoff combines the savory, rich flavors of beef with the earthy notes of mushrooms and the warmth of aji amarillo. The Greek yogurt adds creaminess without the heaviness, while the Dijon mustard enhances the depth of flavor, making it a satisfying yet light dish.
Serve it over rice or pasta, and enjoy this delightful fusion of Chilean and Russian cuisines! ¡Buen provecho!
Created and Last Updated: December 31, 2024
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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