Beef Stroganoff with Beetroot and Strawberry Garnish
4 servings
40 minutes
The great experimenter Pierre Gagnaire adds snails to beef Stroganoff, and uses beets in three forms as a garnish. In general, beets are Gagnaire's favorite vegetabl
1
Cut two beets into small cubes, and the third into thin slices, preferably using a mandoline. Place the beet slices in a bowl with the greens, pour in a cup of water and a tablespoon of balsamic vinegar. Mix the contents by hand to ensure even soaking, and let it steep for about twenty minutes.
- Beet: 3 pieces
- Beet: 3 pieces
- Beet tops: 4 pieces
- Balsamic vinegar: 2 tablespoons
2
Heat the pan, pour in some vegetable oil, add beet cubes, salt, and sprinkle with a pinch of sugar. Stir the contents of the pan, add a teaspoon of balsamic vinegar, half a teaspoon of red wine vinegar, and after half a minute, pour in a glass of water. Cover with a lid and let it sit for about fifteen minutes.
- Beet: 3 pieces
- Grape seed oil: 50 ml
- Salt: to taste
- Sugar: 2 teaspoons
- Balsamic vinegar: 2 tablespoons
- Red wine vinegar: 2 teaspoons
3
Cut the bell pepper into thin strips. Heat the pan well, add a little vegetable oil; if there's too much, drain the excess, add the pepper, lightly salt, and fry for half a minute while stirring or tossing the peppers.
- Sweet pepper: 1 piece
- Grape seed oil: 50 ml
- Salt: to taste
4
When most of the liquid evaporates from the glazed beets, add spices to it. Stir and after half a minute, add strawberries to the saucepan and pour in a tablespoon of the water in which the beet greens and discs were soaked. Sprinkle with regular water and after a few seconds, until the berries are cooked, remove the saucepan from the heat.
- Strawberries: 0.5 glass
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.5 teaspoon
- Ground anise (star anise): 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Nutmeg: to taste
- Ground ginger: pinch
5
Cut the beef. It's important to cut it into small cubes, about two by two centimeters, so the meat cooks quickly. Mix a pinch of salt with ground paprika and rub this mixture into the meat with your hands. Heat the pan, pour in a little vegetable oil, and add 15 g of butter. When the oil foams, add the meat and stir-fry for half a minute.
- Beef: 250 g
- Salt: to taste
- Ground paprika: 1 teaspoon
- Grape seed oil: 50 ml
- Butter: 50 g
6
When the oil starts to darken slightly, add another 10 grams of oil and 3 tablespoons of sour cream. It's important to stir the beef stroganoff continuously so that the meat cooks evenly and quickly, then simmers. After a minute of adding the sour cream, it can be removed from the heat. Add pepper, pour in the cognac, place another 10 grams of oil on top, and cover with a lid.
- Butter: 50 g
- Sour cream: 100 g
- Ground black pepper: to taste
- Cognac: 50 ml
- Butter: 50 g
7
Cut the grape snails into small pieces. Heat a pan, pour in a little vegetable oil, add the escargot and a piece of butter. Fry the snails, stirring, for half a minute, then add them to the beef and keep on low heat for fifteen seconds. Before serving, add another spoon of fresh sour cream to the beef stroganoff for color.
- Snails: 10 pieces
- Grape seed oil: 50 ml
- Butter: 50 g
- Sour cream: 100 g
8
Heat half a glass of beet water with a teaspoon of sugar and a teaspoon of red vinegar. When the sugar dissolves, add tarragon leaves to the saucepan, and after half a minute, pour its contents into shot glasses. Serve them with glazed beets, julienned beet disks, paprika, and beef stroganoff.
- Sugar: 2 teaspoons
- Red wine vinegar: 2 teaspoons
- Tarragon: 5 g