Stroganoff beef recipe is the continuation of my previous post regarding the meal Mum and me have prepared for my son’s birthday.
So, next to the came the Stroganoff beef as main course for this festive birthday menu.
May be you imagine we have some Russian origins but we don’t!
We just wanted to wine and dine Pierre decently!
Russian cooking classics are not very well known here in South of France but we know Stroganoff beef because we’re a greedy family and Stroganoff beef is really delightful and flavorful. This creamy main course is also high caloric and not so easy to digest because of the mix of cream and white wine. But it was exactly the kind of comforting dish we needed on this cold day and anyway, we generally don’t experiment any digestive problems!
Stroganoff beef is really easy to cook if you respect the cooking instructions step by step and it’s also quick to cook.
Though, this Russian main course tastes as a chef gourmet dish. That’s why it’s worth the trip to share the recipe with you today.
This Russian traditional dish gets its unrivaled flavors thanks to the combination of numerous flavors:
White wine, paprika, thyme, garlic, onion, deglazed meat juice flavors. All of these flavors combined together bring you to heaven!
I like to serve Stroganoff beef with rice but I think boiled potatoes or pasta should also go well with it (if you experiment one or other, let me know, I’m curious!).
More, it’s better to use beef fillet or rump steak but I’ve already experimented the Stroganoff sauce with pork and though it was unorthodox, it was really great!
I’m sure turkey scallops, veal scallops or chicken scallops also go very well with this Stroganoff sauce.
Let’s go now for the Stroganoff experimented by a Frenchh Mediterranean family…
Ingredients 8 servings
- 800 gr Beef fillet or rump steak
- 1 Big onion
- 2 Garlic gloves
- 60 gr Butter
- 20 cl White wine
- 20 cl Heavy or shippable cream
- 500 gr mushrooms
- 2 Table spoons heatproof oil
- 50 gr Flour
- 1 Table spoon paprika
- Salt and pepper
- Peel onion and garlic and chop thinly
- Pour 1 table spoon oil, into a skillet, add 30 gr butter, add garlic and onion and cook over low heat until tender (25 minutes). Stir from time to time. Then, set aside.
- Cut meat into slices. Wash mushrooms and slice them.
- Using the same skillet, cook mushrooms with one more table spoon oil over medium heat for 15 minutes. Stir from time to time. Remove from pan and set aside.
- Using once more the same skillet, preheat 30 gr butter and quickly cook meat (3 minutes). Remove meat from pan but keep juice in the pan.
- Deglaze meat juice with wine and add garlic, onion, mushrooms and thyme. Simmer for 10 minutes.
- Then pour 30 cl water.
- Then, add paprika and cream
- Make a roux:
Mix 50 gr flour with 10 cl cold water. Once homogeneous, pour the roux into the pan. Stir and stop cooking once gravy turns thick (about 10 minutes). Add meat, stir and serve immediately with rice.
- Bon appétit!