Beef Stroganoff

6 servings

30 minutes

The basic element of Russian gastronomic mythology, its most important export product. Perhaps the only truly world-renowned dish of Russian cuisine (the "Russian salad" does not have nearly such fame, moreover, in most foreign versions it is very different from its ancestor - Olivier). "Beef Stroganoff" can be found on the menu of tens of thousands of restaurants around the world, and in ninety-nine percent of cases these will not be Russian restaurants. This dish is from the fund that belongs to all of humanity. For a good beef stroganoff, soft pieces of tenderloin or other noble parts are used, and they are fried separately from the sauce and only warmed up in it.

Energy value per serving

• Calories: 690.3
• Proteins: 35.9g
• Fats: 58.7g
• Carbohydrates: 2.5g

Ingredients

• White mushrooms: 500 g
• Sour cream 30%: 150 g
• Cream 35%: 100 ml
• Beef tenderloin: 1 kg
• Beef broth: 500 ml
• Dry white wine: 100 ml
• Salt: to taste
• Vegetable oil: 100 ml
• Dijon mustard: 1 tbsp
• Ground black pepper: to taste

Cooking steps

1. Clean the beef tenderloin from membranes and slice it thinly - 3-5 mm.

   Required ingredients:

   • Beef tenderloin: 1 kg

2. Heat the pan and fry the salted meat slices in a portion of vegetable oil. Cook only until a brown crust forms, then remove to a warm place. The meat should be fried in parts, not all at once, so the pieces fry properly instead of stewing together.

   Required ingredients:

   • Beef tenderloin: 1 kg
   • Vegetable oil: 100 ml
   • Salt:  to taste

3. Pour white wine into a saucepan and evaporate it by three-quarters over high heat. Add broth - it needs to be reduced by about half.

   Required ingredients:

   • Dry white wine: 100 ml
   • Beef broth: 500 ml

4. In a pan, pour in vegetable oil, fry the sliced white mushrooms until browned, and remove from heat.

   Required ingredients:

   • White mushrooms: 500 g
   • Vegetable oil: 100 ml

5. In a saucepan, add cream and sour cream to the broth and simmer over medium heat, ensuring the sauce doesn't spill over the edge. When the sauce thickens, season it with salt and pepper.

   Required ingredients:

   • Cream 35%: 100 ml
   • Sour cream 30%: 150 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Place the fried meat with mushrooms in the pan, pour in the sauce, bring it to a gentle boil, and simmer the meat for another three minutes.

   Required ingredients:

   • Beef tenderloin: 1 kg
   • White mushrooms: 500 g
   • Vegetable oil: 100 ml

7. Season beef stroganoff with Dijon mustard, mix, and serve with spaghetti or noodles.

   Required ingredients:

   • Dijon mustard: 1 tablespoon