I’m back with a new recipe for this blog. I would have wanted to update something a long time ago, but there has been one major priority that has taken up all my time and that is the birth of my daughter. Now that I’m a little more organized with my little ones (yes, because I have another kid), I’m back to the blog. I take this opportunity to thank all those people who have written to me in my absence to learn about me and all those people who also write to thank me among other things, these gestures from the heart are always appreciated.
Today’s recipe is a very simple and delicious version of the Strogonoff, I highly recommend it.
You may also be interested in seeing the recipes for Chicken and Mushrooms with White Wine Sauce, Chicken Filet Stuffed with Ham, Cheese and Spinach or Beef Filet with Blackberry and Cabernet Reduction.
Servings: 4 1x
1 tablespoon of vegetable or canola oil (you can use spray oil)
450 grams of beef (shoulder tip, loin) minced in small squares
1 medium onion, diced
1 1/2 cups mushrooms, chopped into small squares
2 tablespoons of flour
Pepper and salt to taste
1/4 teaspoon of paprika
1 cup of meat broth
1 tablespoon of butter
1/3 cup of liquid cream
2 tablespoons of chopped parsley
In a frying pan, sauté the meat in oil for about 4 minutes. Remove and set aside.
In the same pan, fry the onion, add pepper, salt, paprika and the mushrooms. Sauté for about 4 minutes.
Reduce the heat.
In a cup with 1/4 of the meat stock mix with the 2 tablespoons of flour. Stir well without lumps. Add to the onion and mushroom mixture, plus the remaining broth and the sautéed meat.
Cover the pan and cook for about 6 to 8 minutes until the sauce thickens. Finally add the cream and the tablespoon of butter, leave for 1 or 2 more minutes until they are well combined.
Serve with rice or pasta and place chopped parsley on top of the meat.
Another Beef Stroganoff Recipe
This Strogonoff or Stroganoff is one of my favorite dishes. There is no single recipe and each one usually has a different touch.
We are talking about a Russian stew that is basically made with beef, mushrooms and onions in a cream sauce (and here comes the difference), which is seasoned in different ways. Some people add some very chopped gherkins and I usually do, but they don’t all like it, so this time I’ve chosen to leave them whole on the side. The taste of the cream with the pickles and the mustard is very special, of love or of hate, so if you don’t dare, serve them as accompaniment as I do today.
This dish also freezes very well so don’t be afraid to make more and freeze what’s left over for another day. A different touch? Serve it with pasta instead of rice, and you’ll get your hands dirty at home.
Revol porcelain round plates, Miyabi damask steel knives and Revol porcelain cocotte
300 g of mushrooms
2 tablespoons of extra virgin olive oil
500 g beef, sirloin or tenderloin fillets (it is important that the meat is tender)
2 red onions
1 tablespoon of tomato concentrate
50 ml of brandy or cognac
1/2 tablespoon Dijon mustard
40 ml of chicken broth
300 ml of liquid cream
3 tablespoons of butter
Some fresh chives
Some pickled gherkins
Cut the fillets into strips with the Miyabi santoku knife. Season and set aside.
Cut the mushrooms in half and then in slices with the Miyabi shotoh knife.
In a Revol cocotte, brown the meat over a high heat in a little olive oil. Remove and set aside.
In the same cocotte, melt the butter and poach the finely chopped onion in it until it is well browned. Then sauté the mushrooms until they are well browned.
Then return the meat, add the tomato concentrate and stir well. Add the brandy (or cognac or a little bit of port), and let it boil until it evaporates.
Then add the mustard and cream and cook for 10 minutes. Season with salt and pepper and add the stock. Leave to thicken. Finish with a little very finely chopped fresh chives.
Serve in these beautiful Revol dishes with boiled basmati rice and some straw potatoes, accompanied by pickled gherkins.