Beef Stroganoff
The most common dish taught in French culinary school.Beef Stroganoff (or Stroganov) is one of the first recipes taught in modern French culinary school, and for good reason. It is simple, uses some useful cooking techniques and it tastes great. Beef Stroganoff is actually not a French recipe and originated in Russia. It was made famous by a French chef who worked for the Stroganov family in Russia at the time. Over time, variations of the recipe have included using vodka, tomato puree, bacon, cream, lemon, pickles, capers and parsley. The version we know and love today was born in 1891 when French chef Charles Briere presented his beef stroganoff with mushrooms at a culinary competition in Paris. This is the version you will find across Europe and other countries nowadays.
INGREDIENTS
500 g (17.6 oz) of rump steak or eye filet steaks (cut in strips)
250 g (8.8 oz) half a pound of button mushrooms (finely sliced)
2 medium-sized brown onions (finely sliced)
3 tbsp cognac or white wine
1 tbsp paprika (make sure it is a quality one)
150 ml (5 fl oz)cream (whole or heavy whipping cream)
Fat for cooking:
2 tbsp butter
2 tbsp oil (I use sunflower oil)
procedure
In a saute pan melt one tablespoon of oil and a nudge of butter until it starts to foam. On medium heat saute the onions for about 5 minutes until they are translucent but not coloured. Transfer the onions to a dish and set aside.
Adding another nudge of butter, saute the mushrooms for 3-4 minutes (again, don’t brown them).
Return the onions to the pan with the mushrooms and mix them together.
Remove the onions and mushrooms and heat another tablespoon of oil in the pan. On medium heat, brown the meat strips, placing them into the pan individually. Be careful not to overcrowd the pan. Brown each side for about 2 minutes.
Return the onions and mushrooms and mix in. Add the cognac (or white wine if preferred) and deglaze the pan.
Add a tablespoon or more of paprika (depending on taste) and salt and pepper and mix in.
Add cream and stir in on low heat and simmer for a few minutes only.
Mix in the parsley and serve with potatoes or rice.