Bœuf Stroganoff
A fine recipe, a noble dish. Bœuf Stroganoff, strips of beef with mushrooms in sauce. A quick recipe with maximum enjoyment.
The namesake, the Stroganoff family (also Stroganow, Stroganov, Стро́ганов) has an illustrious history. Over the centuries they were close supporters of the royal family and made their fortunes in Siberia. It is not historically clear whether the Stroganoffs, or rather their cooks, are really the inventors or inspirers of this dish. Anyway, in the second half of the 19th century, this creation started traveling around the world and accordingly many local versions were created.
The basic ingredients are the same for all versions: excellent quality beef strips, ideally fillet, with mushrooms, but it can also be porcini, shallots, cream and mustard. We usually include pickles or gherkins, but there are also variants with beetroot.
Important Questions’
What kind of meat?
The best is beef fillet, which is only fried very briefly. Don’t overcook the meat. You often see beef tenderloin tips in recipes. We tend to use the center piece, as pieces of the same size produce a better roasting result.
Flambé
n France yes, the rest of the world is a bit more cautious. If you decide to flambé, please make sure the extractor fan is not running. It may be dangerous.
Marinate?
you can, but it doesn’t have to be. The dish thrives on super-tender strips of beef and marinating often doesn’t help with tenderizing.
Inredients
serves 4
– 800g beef fillet
– 200g mushrooms
– 200g shallots
– 400ml beef soup
– 100ml cream
– 4 pcs gherkins
– 50ml white wine
– 30g butter
– 2tbsp Maizena
– 1tsp mustard
– 2 tablespoons chopped parsley
salt, pepper
Options:
5 cl cognac for flambéing
Refining
Fresh porcini mushrooms make the sauce much stronger. Beef stock instead of soup also adds an extra depth. As is usually the case with beef dishes, you can add a dash of soy sauce at the end to ignite the umami booster. Worcestershire sauce is also often used to round things off, but be careful, it is very dominant.
CULINAMUS
For our Culinamus Boeuf we stick to the recipe with the gherkins. When we’re feeling adventurous, we flambé.
Preparation
(20 minutes)
– Cut the meat into thin strips (approx. 3cm long, 5mm thick)
– Cut the mushrooms into thin strips
– Cut the shallots into small cubes
– Cut the gherkins into thin slices
– Provide soup, cream, butter, cornflour, mustard and parsley
Cooking
(20 minutes)
– Sear the meat briefly on both sides in a frying pan with half the butter. Season with salt and pepper Remove from the pan and keep warm (oven 90°C)
– Add the second half of the butter to the frying pan and sauté the onions.
– Add the mushrooms and gherkins and cook until the liquid has evaporated.
– Deglaze with white wine and reduce until there is practically no liquid left.
– Pour in the beef broth.
– Add and dissolve the mustard
– Dissolve cornflour in a little water and add to the sauce.
– boil down for a few minutes
– Add the cream and bring to the boil
– Turn down the heat and add the meat and parsley, heat through but do not boil.
– serve immediately..
and next?
The classic is tagliatelle, however we also like rice a lot.
In terms of wine, this calls for a full-bodied red or white wine. A Merlot from the Liechtenstein Hofkellerei is a great match, as is a Grand Blanc from Chateau Revelette.
CULINAMUS!
