Description
Hearty beef stroganoff brings Russian culinary tradition to your dinner table with creamy, tender beef nestled over perfectly cooked egg noodles. Comfort meets elegance in this classic dish you’ll savor with pure satisfaction.
Ingredients
Scale
Meat:
- 300 grams (10.6 ounces) beef tail fillet
Vegetables and Aromatics:
- 1 banana shallot, sliced
- 1 garlic clove, crushed
- 100 grams (3.5 ounces) chestnut mushrooms
- 1 large Maris Piper potato
Liquids, Seasonings, and Accompaniments:
- 25 grams (0.9 ounces) butter
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 120 grams (4.2 ounces) beef stock
- 100 grams (3.5 ounces) sour cream
- 50 grams (1.8 ounces) double cream
- 40 grams (1.4 ounces) brandy
- 100 grams (3.5 ounces) cornichons
- 10 grams (0.4 ounces) parsley, shredded
- 500 grams (17.6 ounces) sunflower oil
Instructions
- Thinly slice beef and dust with paprika, then quickly sear in sizzling butter until browned. Remove and reserve meat.
- In the same pan, gently sweat shallots and garlic until translucent, then introduce sliced mushrooms and cook until they release their moisture.
- Deglaze the pan with brandy, allowing the alcohol to evaporate and concentrate the flavor base.
- Pour in stock and cream, creating a silky sauce. Simmer and reduce for 5-7 minutes until slightly thickened.
- Incorporate Dijon mustard and adjust seasoning with salt and pepper. Gently return beef to the sauce and warm through for 60 seconds.
- Meanwhile, julienne potatoes and rinse to remove excess starch. Pat dry thoroughly.
- Fry potato strips in hot oil until achieving a crisp, golden exterior with a light, airy texture.
- Plate the stroganoff, garnishing with fresh chopped parsley, delicate cornichons, and the crispy potato strands on top for textural contrast.
Notes
- Choose tender cuts like sirloin or tenderloin for the most succulent beef stroganoff texture.
- Pat beef dry before seasoning to ensure a perfect golden-brown sear without steaming the meat.
- Control brandy quantity to balance flavor without overpowering the delicate cream sauce.
- Slice mushrooms uniformly for consistent cooking and better presentation of the dish.
- Add cornichons at the last moment to maintain their crisp texture and tangy flavor profile.
- Use high heat when searing beef to lock in juices and create a beautiful caramelized exterior.
- Rinse potatoes thoroughly to remove excess starch for extra crispy julienned potato garnish.
- Consider replacing beef with mushrooms or plant-based protein for vegetarian adaptation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 2
- Calories: 5286 kcal
- Sugar: 14 g
- Sodium: 1240 mg
- Fat: 553 g
- Saturated Fat: 190 g
- Unsaturated Fat: 333 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 230 mg