No commercial roux needed! No commercial demi-glace sauce needed! You don't have to simmer it for a long time! You can make this dish so easily using ingredients you have already. I can't recommend this highly enough.
Thinly sliced beef (or offcuts, or coarsely chopped)
1 tablespoon + 2 tablespoons
Soup stock cube (beef if you have it)
Finely chopped garlic
Japanese Worcestershire-style Sauce
Heavy cream (or milk if you don't have cream)
Slice the onion thinly. Cut the beef into easy to eat pieces and season with salt and pepper. Coat with 1 tablespoon of flour.
Dissolve the stock cube in boiling water to make the soup stock.
Put the garlic and butter in a pan and start sauteing. When it's fragrant, add the beef, onion, and 2 tablespoons of flour, and continue sauteing over medium heat.
When the onions are soft, pour the soup from step 2, little by little. Add the ketchup and Japanese Worcestershire-style sauce.
Set the heat to low, and simmer for about 10 minutes stirring occasionally.
Finally, add the cream (or milk) and vinegar, and simmer for an additional 3 minutes or so.
Serve with buttered rice or pasta.
Story Behind this Recipe
I adapted a recipe a friend taught me by changing the amounts and ingredients to be easier to make. It was a revelation to me that you could make beef stroganoff without any roux or demi-glace sauce or wine! It's so easy, and reasonably priced too - but still delicious and looks luxurious. It's a family favorite.
Adding mushrooms will make it even more authentic. If you don't have Japanese Worcestershire-style sauce, add a similar sauce, such as tonkatsu sauce. Taste at the end and adjust the seasoning. Add salt and pepper, if it needs more flavor, and dilute with cream or hot water if it's too salty.