Boeuf Stroganoff my way
Pane-Bistecca
This beef dish Boeuf Stroganoff my way is derived from the classic dish. My mom cooked it from time to time, but didn’t leave me a recipe, so I tried to recreate it from memory.
Bœuf Stroganoff or Gowjadina Stroganow is a dish of Russian cuisine and haute cuisine made from sautéed cubes or strips of beef fillet in a sour sauce.
The first known written reference to beef fillet stroganoff (as govjadina po-stroganowski) was made by Helene von Molochowetz in the 1871 edition of her Russian cookbook Podarok molodym chosajkam. The dish is described there as a kind of ragout with a mustard sauce that also contains sour cream.
The chef Charles Brière, who worked in St. Petersburg presented Bœuf Stroganoff at a cooking competition in Paris in 1891. It subsequently became a classic of international fine dining.
It is named after the Russian aristocratic Stroganov family and is anecdotally attributed to both Count Grigory Alexandrovich Stroganov and Count Sergei Grigoryevich Stroganov, who died in exile in Paris in 1923. However, according to the cookbook, A Taste of Russia, the original Beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, and named after Count Stroganov by his chef. (from Wikipedia)
Bœuf Stroganoff or Gowjadina Stroganow is a dish of Russian cuisine and haute cuisine made from sautéed cubes or strips of beef fillet in a sour sauce.
The first known written reference to beef fillet stroganoff (as govjadina po-stroganowski) was made by Helene von Molochowetz in the 1871 edition of her Russian cookbook Podarok molodym chosajkam. The dish is described there as a kind of ragout with a mustard sauce that also contains sour cream.
The chef Charles Brière, who worked in St. Petersburg presented Bœuf Stroganoff at a cooking competition in Paris in 1891. It subsequently became a classic of international fine dining.
It is named after the Russian aristocratic Stroganov family and is anecdotally attributed to both Count Grigory Alexandrovich Stroganov and Count Sergei Grigoryevich Stroganov, who died in exile in Paris in 1923. However, according to the cookbook, A Taste of Russia, the original Beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream, and named after Count Stroganov by his chef. (from Wikipedia)
Ingredients
600 g Sirloin Steak
2 red Onions, sliced
2 cloves of Garlic, chopped
30 g Butter
1 tbsp Oil
Salt and Pepper
Chili Flocken
2 tbsp Mustard
100 ml Broth
Juice of ½ Lemon
150 g Sour Cream
1 tsp Mustard Seeds (optional)
Instructions
1
Step 1
Cut the meat into thin strips and season well.
2
Step 2
Heat the butter with the oil in a shallow pan and add the meat. Fry briefly over a high heat, then add the onions and garlic.
3
Step 3
Pour in the stock and add mustard and mustard seeds. Allow to reduce a little, by about 10 minutes.
4
Step 4
Then add the sour cream, heat briefly, season to taste and thicken with cornstarch if necessary.
Notes
I served it with Potato Patties, mashed potatoes, pasta or rice go well with it.
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