Beef Stroganov (my way)


Beef Stroganov (Stroganoff) is amazing,because it is rustic,full of flavor and easy to make.
There are a lot of versions:Some with mushrooms,some with pickles ,some with peppercorns and so on.

I went for the simple version:

You need:
500 gr beef (either fillet or a tender steak piece/hip piece)
2 shallots finely diced
75 gr sour cream
50 ml red wine
30 ml water
1 teaspoon tomato puree (not the concentrated one!!)
1/2 teaspoon dijon mustard
4 green peppercorns (crush them with the bottom of a heavy pan)
a dash of sweet paprika
olive oil

Cut the beef into chunks.
In a heavy duty non stick pan let 2 tablespoons of olive oil get hot.Quickly fry the beef chunks from all sides and once they colored,add the finely diced shallots.
And once the shallots have got a nice golden hue,add the whine mixed with the water.
Now throw in the mustard,peppercorns,tomato puree,salt and a generous dash of sweet paprika spice.
Add the cream.
Let the beef simmer for at least 15-20 minutes.The smaller you cut the beef,the quicker it is going to cook and overcook,if you don't taste taste taste your dish while you are making it.
Finish off with the sour cream and stir well.If you don't like your sauce to be too creamy,just use half of the sour cream.
I did it that way and the yumminess of the beef was preserved and not overpowered by creaminess.

In case you wonder,what the dish is,it is just pasta with a little spinach,cream cheese and canned mushrooms.Leftovers ftw


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