This classic Beef Stroganoff is a dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place.
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I’ve had many versions of goulash all over the Czech Republic and in Budapest. Sometimes it’s more of a soup and sometimes it’s more of a stew. You can adjust it to more of a soup consistency by adding an additional cup of beef broth.
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Beef stock requires a bit more time, but the results are vastly superior to most of the prepared stocks I’ve seen in markets. I always have some chicken and beef stock on hand. Usually I just freeze it.
Continue reading “Ultimate Guide to Beef Stock: Ingredients and Preparation”