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For ages, I've tried to nail the classic Bœuf Stroganoff. One night while tinkering in my kitchen, I took some tips from the famous Alain Ducasse and whipped up my own spin on this legendary dish. It turned out amazing - the meat just melts, the sauce is silky smooth, and the mushrooms give off such wonderful aromas that everything blends perfectly.
The trick behind my flawless Stroganoff
What really makes my Stroganoff stand out is how the tender fillet mingles with my creamy sauce flavored with paprika and white wine. I always throw in a bit of Dijon mustard - that's my little trick that brings all the flavors to life.
Shopping list for incredible Stroganoff
- Beef fillet: 600g cut into thin strips
- Mushrooms: 200g fresh ones, sliced
- Sweet onions: 2 chopped finely
- Fresh garlic: 2 cloves minced small
- Thick cream: 20cl full-fat
- Mild paprika: A spoon for color
- Tomato paste: A spoon for richness
- Dijon mustard: A spoon with just enough kick
- White wine: 10cl for flavor
- Butter: 30g for taste
- Olive oil: 2 spoons for searing
- Fresh parsley: For finishing touch
- Salt and pepper: Season to taste
Simple Stroganoff walkthrough
- Starting with the meat
- I slice the fillet thinly and quickly sear it in hot oil just enough to brown the outside.
- Creating flavor base
- In the same pan the butter melts and I cook onions and garlic until they turn clear.
- Mushroom time
- I cook them in the pan for about 5 minutes until they get nice and golden.
- Spice mixture
- I stir in paprika, tomato paste, and mustard, then splash in white wine to release all the flavors.
- Building the sauce
- The cream goes in next to coat everything and I let it bubble gently.
- Finishing up
- I return the meat to the sauce for a few minutes then it's ready to serve with fresh parsley on top.
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Tips for guaranteed success
The main thing is not overcooking the meat - I always buy top quality cuts. I sear it on high heat to lock in the juices. Sometimes I make the sauce ahead of time and warm it up slowly before tossing in the meat at the very last minute.
Frequently Asked Questions
- → How should I cook the beef?
- Sear the beef briefly over high heat to keep it tender. Let it finish cooking in the sauce for a maximum of 5 minutes, so it doesn't toughen.
- → Can I make this dish ahead?
- You could prepare the sauce earlier, but cook the beef right before serving. Gently reheat your sauce and combine with the beef just at the end.
- → What mushrooms work best for this?
- Choose white or brown button mushrooms, or even better, a blend of wild mushrooms for extra depth of flavor.
- → What should I serve it with?
- White rice or fresh pasta are classic options. Steamed potatoes or homemade mashed potatoes also work well.
- → How do I get a smooth sauce?
- Simmer the sauce slowly after adding the cream. Avoid boiling it to keep the cream from curdling, and stir it often.