Beef Stroganoff with capers
2 servings
30 minutes
Beef Stroganoff with capers is an exquisite dish of European cuisine, rooted in Russian tradition. The classic Beef Stroganoff, named after Count Stroganov, has received a new interpretation with the addition of tangy capers. Tender beef fillet soaked in creamy sauce reveals a rich flavor complemented by garlic aroma and fresh dill. Whipped potato puree adds softness to the dish and contrasts with the rich meat notes. Capers add a light acidity, balancing the creamy base and giving a distinctive Mediterranean touch. This dish is perfect for festive lunches or dinners, offering gourmets a refined combination of flavors and textures.
1
Peel the potatoes, cut them into large pieces, and boil until cooked for 15 minutes.
- Potato: 400 g
2
Cut the onion into fine strips, the meat into medium strips, separate the dill branches and chop them coarsely, crush, peel and finely chop the garlic.
- Shallot: 60 g
- Dill: 5 g
- Beef tenderloin: 240 g
- Garlic: 1 clove
3
Sauté the onion in olive oil over medium heat until golden for 3 minutes.
- Shallot: 60 g
- Olive oil: 20 ml
4
Add meat and sauté on high heat for 1.5 minutes until juices are released, then add half of the cream and simmer on low heat for 7 minutes until sauce consistency.
- Beef tenderloin: 240 g
- Single cream 10% fat: 400 ml
5
Add garlic and capers, season with salt and pepper, simmer for another 2 minutes, then remove from heat.
- Garlic: 1 clove
- Capers: 30 g
- Salt: to taste
- Ground black pepper: to taste
6
Drain the water from the potatoes, add the remaining cream and blend the potatoes until liquid puree for 20 seconds, add butter, salt to taste, and mix.
- Potato: 400 g
- Single cream 10% fat: 400 ml
- Butter: 50 g
- Salt: to taste
7
Arrange the potatoes on plates, place the beef, garnish with dill, and serve.
- Dill: 5 g
