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Cover: Quick cuisine

04Oct 12

Beef Stroganoff

Beef StroganoffBeef Stroganoff, the popular Russian a dish, is a classic that doesn’t take too much time and can be fun to make! There are many variations, but this recipe, with tender beef fillet strips in a sour cream, onion and mushroom sauce, involves flambéing the meat in brandy.

The first time I made it, my flatmate and I had some laughs at my attempt at flambéing. I was careful, though, and no accidents occurred! And I learned two important things. 1) The alcohol won’t ignite if it’s cold; it should be warmed slightly first. 2) The food shouldn’t be left with the liquor too long before lighting; otherwise it will absorb the alcohol and acquire a harsh taste.

Another good tip is to chill the meat in the freezer for about half an hour beforehand to help cut the beef into thin strips.

If you are really hungry, you could always pair this dish up with Russian rye bread, in keeping with the Russian theme.

Beef Stroganoff
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Beef Stroganoff is a classic and popular Russian dish of beef fillet strips in a sour cream, onion and mushroom sauce.
Ingredients
  • 650g beef fillet, seasoned with salt and pepper and cut into thin strips
  • 300g mushrooms, finely sliced
  • 2 medium-sized onions, finely chopped
  • 100g butter
  • 150ml brandy
  • 100ml sour cream
  • 100ml beef stock
  • 1 tsp Dijon mustard
  • Salt and pepper
Instructions
  1. Heat a deep frying pan until hot and then add half of the butter.
  2. Lightly fry the beef strips in the frying pan until they are golden brown on the outside and pink on the inside.
  3. Warm the brandy in the microwave for 15 seconds until it is warm to the touch.
  4. Remove the pan from the heat and add the brandy. Use a long lighter to light it, and flambé the beef (with caution!).
  5. When the flames have disappeared, cover the pan and put to one side.
  6. Warm the rest of the butter in a saucepan, add the chopped onion and mushrooms and fry until the onion is transparent.
  7. Add the mustard, beef stock and sour cream and cook on a medium heat, stirring occasionally, until the sauce has thickened.
  8. Add the beef and its juice, season if necessary, and cook for 1-2 minutes more.
  9. Serve with fresh pasta or rice.

 

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