Beef Stroganoff with Basil Puree
3 servings
20 minutes
Beef Stroganoff with basil puree is an exquisite blend of a classic Russian dish and fresh aromatic puree. The history of Beef Stroganoff dates back to the 19th century and is associated with Count Alexander Stroganov, a known gourmet. Tender pieces of beef sautéed with onions and mushrooms, infused with cream and sour cream, create a rich flavor with a soft tanginess. The basil puree adds fresh herbal notes, while olive oil gives it a velvety texture. The garnish in the center of the plate is surrounded by juicy Beef Stroganoff, and fresh tomato and basil add a light tanginess and refreshing freshness. This dish is perfect for a cozy family dinner or a festive table where the traditions of Russian taste harmoniously intertwine with modern notes.
1
Cut the onion into strips, mushrooms into 6 pieces, and meat into cubes.
- Onion: 30 g
- Button mushrooms: 50 g
- Beef fillet: 130 g
2
Fry the onion in vegetable oil, add the meat, and then the mushrooms.
- Onion: 30 g
- Vegetable oil: 15 ml
- Beef fillet: 130 g
- Button mushrooms: 50 g
3
Add cream, evaporate the pepper, add sour cream.
- Whipping cream 33%: 100 ml
- Ground black pepper: pinch
- Sour cream: 40 g
4
Blend basil with olive oil and mix with the puree.
- Green basil: 30 g
- Olive oil: 30 ml
- Mashed potato: 130 g
5
Place the puree in the center of the plate and arrange the beef stroganoff around it.
- Mashed potato: 130 g
- Beef fillet: 130 g
6
Garnish with tomato and basil.
- Tomatoes: 20 g
- Green basil: 30 g
