Beef Stroganoff with Beetroot and Strawberry Garnish

Cut two beets into small cubes, and the third into thin slices, preferably using a mandoline. Place the beet slices in a bowl with the greens, pour in a cup of water and a tablespoon of balsamic vinegar. Mix the contents by hand to ensure even soaking, and let it steep for about twenty minutes.

Heat the pan, pour in some vegetable oil, add beet cubes, salt, and sprinkle with a pinch of sugar. Stir the contents of the pan, add a teaspoon of balsamic vinegar, half a teaspoon of red wine vinegar, and after half a minute, pour in a glass of water. Cover with a lid and let it sit for about fifteen minutes.

Cut the bell pepper into thin strips. Heat the pan well, add a little vegetable oil; if there's too much, drain the excess, add the pepper, lightly salt, and fry for half a minute while stirring or tossing the peppers.

When most of the liquid evaporates from the glazed beets, add spices to it. Stir and after half a minute, add strawberries to the saucepan and pour in a tablespoon of the water in which the beet greens and discs were soaked. Sprinkle with regular water and after a few seconds, until the berries are cooked, remove the saucepan from the heat.

Cut the beef. It's important to cut it into small cubes, about two by two centimeters, so the meat cooks quickly. Mix a pinch of salt with ground paprika and rub this mixture into the meat with your hands. Heat the pan, pour in a little vegetable oil, and add 15 g of butter. When the oil foams, add the meat and stir-fry for half a minute.

When the oil starts to darken slightly, add another 10 grams of oil and 3 tablespoons of sour cream. It's important to stir the beef stroganoff continuously so that the meat cooks evenly and quickly, then simmers. After a minute of adding the sour cream, it can be removed from the heat. Add pepper, pour in the cognac, place another 10 grams of oil on top, and cover with a lid.

Cut the grape snails into small pieces. Heat a pan, pour in a little vegetable oil, add the escargot and a piece of butter. Fry the snails, stirring, for half a minute, then add them to the beef and keep on low heat for fifteen seconds. Before serving, add another spoon of fresh sour cream to the beef stroganoff for color.

Heat half a glass of beet water with a teaspoon of sugar and a teaspoon of red vinegar. When the sugar dissolves, add tarragon leaves to the saucepan, and after half a minute, pour its contents into shot glasses. Serve them with glazed beets, julienned beet disks, paprika, and beef stroganoff.