Beef Stroganoff with Roasted Potatoes and Creamy Cabbage Slaw

300 grams potatoes, cut into wedges
Water for boiling
A pinch of salt
Olive oil for roasting
For the Creamy Cabbage Slaw:

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100g white cabbage, shredded
100g red cabbage, shredded
2 tablespoons sour cream
A pinch of salt
A pinch of ground black pepper
Preparation Details

Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories (per serving): Approximately 520 kcal
Step-by-Step Instructions
Step 1: Marinate and Prepare the Beef Stroganoff

Make the Marinade:
In a bowl, mix the tomato sauce, mustard, soy sauce, minced garlic, paprika powder, dried basil, and ground black pepper.
Marinate the Beef:
Add the thinly sliced beef to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 20 minutes in the refrigerator.
Step 2: Prepare the Roasted Potatoes

Boil the Potatoes:
Place the potato wedges in a pot of salted water. Bring to a boil and cook for 5-7 minutes, or until slightly tender. Drain and let them cool.
Roast the Potatoes:
Preheat your oven to 400°F (200°C). Arrange the potato wedges on a baking tray, drizzle with olive oil, and season with a pinch of salt. Roast for 20-25 minutes, turning halfway through, until golden and crispy.
Step 3: Cook the Beef Stroganoff

Sauté the Vegetables:
Melt butter in a large skillet over medium heat. Add the onions and cook until golden. Stir in the carrot and bell pepper, cooking for another 3-4 minutes. Add the mushrooms and cook until tender.
Cook the Beef:
Push the vegetables to one side of the skillet and add the marinated beef. Sear the beef over medium-high heat for 5-7 minutes, until browned.
Make the Sauce:
Reduce the heat to low. Pour in the cream and add the sour cream, stirring until smooth. Sprinkle in the cheese and let it melt into the sauce. Simmer for 5 minutes, allowing the flavors to meld. Garnish with parsley and dill.
Step 4: Prepare the Creamy Cabbage Slaw

Mix the Cabbage:
In a large bowl, combine the white and red cabbage.
Make the Dressing:
Mix the sour cream with a pinch of salt and black pepper. Pour over the cabbage and toss until well coated. Chill in the refrigerator until ready to serve.
Step 5: Assemble and Serve

Plate the Dish:
Serve the Beef Stroganoff hot, accompanied by the roasted potatoes and a side of creamy cabbage slaw.
Garnish:
Add an extra sprinkle of parsley or dill for a fresh touch.
Why This Recipe is Timeless
Beef Stroganoff is a classic for a reason. Its creamy sauce, tender beef, and rich flavors create a dish that feels indulgent yet approachable. This recipe enhances the Stroganoff experience by pairing it with crispy roasted potatoes and a refreshing cabbage slaw, adding depth and variety to the meal.

What makes it timeless is its adaptability. You can customize the sides, adjust the seasonings, or even swap the beef for chicken or mushrooms to suit your preferences. This dish brings people together, whether for a casual family dinner or a festive celebration, making it a staple that will never go out of style.

Nutrition Facts (Per Serving)
Calories: 520 kcal
Protein: 32g
Fat: 26g
Carbohydrates: 36g
Fiber: 5g
Sugar: 6g
Frequently Asked Questions (FAQs)
1. Can I use a different cut of beef?
Yes, sirloin, tenderloin, or ribeye work well. For a more budget-friendly option, try flank steak or chuck, sliced thinly against the grain.

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