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Beef stroganoff
Chapter VIII ·
Meat · Nº 281
Beef stroganoff
13 ingredients
9 steps
Ingredients
Method
Ingredients
For
½ kg
top sirloin
, or filet mignon, cut into strips
200 g
button mushrooms
1
onion
1 clove
garlic
1 can
heavy cream
, fresh
3 tablespoons
tomato sauce
2 tablespoons
ketchup
, homemade
2 tablespoons
Worcestershire sauce
2 tablespoons
mustard
1 tablespoon
brandy
4 tablespoons
olive oil
, or butter
salt
, to taste
black pepper
, freshly ground, to taste
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Method
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1
Transfer the cut meat to a bowl and keep it at room temperature. The meat can't be cold when browning. Season with salt and pepper.
2
On a cutting board, slice the button mushrooms into 3 slices and set aside (if you prefer, you can use canned mushrooms, but the result won't be the same). Peel and finely chop the onion and garlic.
3
Place a medium pot over medium heat. When hot, drizzle with 1 tablespoon of olive oil or butter and brown the meat strips in batches. If you add them all at once, they will release their own liquid and steam instead of browning. Turn with tongs to brown evenly.
4
Transfer the browned strips to a bowl. Brown the rest, always adding a little oil or butter to the pan before each batch.
5
Lower the heat and drizzle with another tablespoon of oil or butter. Add the onion and sauté until wilted, about 3 minutes, scraping the bottom of the pan well. The browned bits from the meat will add flavor to the dish.
6
Add the garlic and stir for just 1 minute to release its aroma. Add the mushrooms and mix gently.
7
Add the tomato paste, ketchup, and mustard and mix well. Return the browned meat to the pan, then add the Worcestershire sauce and cognac.
8
Pour in the heavy cream, season with salt and black pepper to taste. Mix well and let it cook over medium heat.
9
Once it starts to boil, let it cook for another 15 minutes, stirring occasionally, until the sauce thickens. Turn off the heat and serve right away.
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