Beef Stroganoff (modern view)
It is also called beef Stroganoff – after the French boeuf Stroganoff – and was named in honor of one of the members of the influential Russian noble family of Stroganov. Traditionally, mustard and/or tomato puree are added to 'stroganoff'.
Ingredients · Servings For 4 people
- 500 g beef roast
- 1 piece lemon
- 100 ml white wine
- 4 tbsp butter
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 250 g mushrooms
- 60 g sour cream
Method · 1 h 10 min
- Pound the whole meat at room temperature between two pieces of cling film – preferably to a thickness of 1.5 cm. Mix the lemon zest in a bowl with a little salt and pepper. Cut the pounded meat against the grain into strips no thicker than 0.5 cm – the thinner the better. Place the sliced meat in a bowl with the lemon zest and mix thoroughly. Cover and leave to stand for 15 minutes. In the meantime, open the wine and let it breathe.
- Heat half the butter and half the olive oil in a frying pan over high heat. Fry the onion and garlic. Once translucent, add the mushrooms. Fry for another 5 minutes, then transfer to a plate.
- Clean the pan, add the remaining butter and olive oil and heat them up. Fry the meat in them, turning almost constantly, until it is nicely golden brown but does not dry out. If you do not have a large enough pan, fry the meat in parts so that it does not start to stew.
- When the meat has a crust on all sides, add the reserved mushroom mixture. Fry for a few more minutes. Then pour in 100 ml of white wine and let the alcohol evaporate rapidly. Then reduce the heat and wait until the sauce starts to thicken slightly. Add the sour cream, mix everything well but do not boil any longer.
- Serve with mashed potatoes and cucumbers, garnished with dill. Wash down with the remaining wine, properly chilled. SOMETHING EXTRA The traditional side dish is fried potato wedges or fries or porridge, but it is also served with pasta, rice or buckwheat.