Beef Stroganoff
4 servings
45 minutes
Beef Stroganoff is a dish steeped in the history of Russian aristocracy. It is believed to have originated in the 19th century and is associated with Count Stroganov's name. This dish features tender pieces of beef sautéed to a golden crust, combined with a fragrant sauce made from white mushrooms, cream, and cognac. The flavor is a harmonious balance of meat tenderness, creamy texture, and subtle spiciness from mustard and nutmeg. The dish pairs perfectly with sides like mashed potatoes or rice, adding richness to each bite's flavor nuances. It is beloved in restaurants and home kitchens worldwide, remaining a symbol of sophistication and culinary mastery.
1
Cut the meat into fillets up to 1 cm thick
2
Wrap in film and beat well
3
Cut the fillet into thin slices, season with salt and pepper, coat in flour, fry in a mixture of butter and vegetable oil in small batches for 2-3 minutes each, place in a separate container and cover with a lid to set aside.
- Beef: 500 g
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: 50 ml
- Butter: 50 g
4
Slice the onion into half rings and fry in vegetable oil, then add to the meat.
- Onion: 1 piece
- Vegetable oil: 50 ml
5
Sauce: wash white mushrooms well, dry and cut into sticks, fry in vegetable oil, add cognac and flambé, then add cream, nutmeg, mustard, pepper, salt and sour cream, mix and simmer for 1-2 minutes.
- Porcini mushrooms: 150 g
- Vegetable oil: 50 ml
- Cognac (brandy): 50 g
- Single cream 10% fat: 100 ml
- Nutmeg: pinch
- Wholegrain mustard: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
- Sour cream 25% fat: 100 g
6
Pour the sauce into the pot with the meat, mix, and simmer on low heat for 5-7 minutes, then serve with a side dish.
- Porcini mushrooms: 150 g
- Sour cream 25% fat: 100 g
- Single cream 10% fat: 100 ml
