Beef Stroganoff with Porcini Mushrooms
6 servings
30 minutes
Beef Stroganoff with white mushrooms is an exquisite dish of Russian cuisine filled with rich, tender flavors. The history of this dish dates back to the 19th century when the chef of Count Stroganov created it as a simple yet elegant meat treat. Beef tenderloin is sautéed in butter until golden brown and then complemented with aromatic white mushrooms, cognac, and cream, creating a velvety sauce with subtle woody notes. It is served on a bed of tagliatelle pasta soaked in parsley and olive oil. Beef Stroganoff is perfect for a cozy home dinner or a festive feast, combining the tenderness of meat, richness of sauce, and a hint of mustard's spiciness. This dish is a true gastronomic classic that blends tradition and sophistication.
1
Fry the meat in butter and wrap it in foil. Add a spoon of oil and chopped mushrooms to the pan. Fry until brown for about 4 minutes.
- Beef tenderloin: 500 g
- Butter: 100 g
- White mushrooms: 400 g
2
Add broth and cognac, bring to a boil, and cook for 2 minutes. Add cream and sour cream, and cook for about 3 minutes until slightly thickened. Then add mustard.
- Bouillon: 500 ml
- Cognac: 50 g
- Cream 30%: 50 ml
- Sour cream 33%: 100 g
- Mustard: 1 tablespoon
3
Meanwhile, cook the noodles in boiling salted water until done. Drain and return to the pot. Toss with parsley and 1 tablespoon of olive oil. Season with salt and pepper and serve on plates.
- Tagliatelle pasta: 500 g
- Parsley: 20 g
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Thinly slice the meat and place it on the noodles, then drizzle with sauce.