This classic recipe of Russian cuisine is synonymous with opulence and grand living – and deservedly so!
Beef Stroganoff (in Russian: Бефстроганов Befstróganov) is a luxurious dish made famous by the Russian Czars, consisting of sautéed pieces of the finest beef served in an unctuous sauce based on smetana (sour cream) and the most decadent mushrooms.
The beef MUST be filet mignon – any lesser cut compromises the dish and its raison d’être – to impress! It is unabashedly rich, over-the-top with calories and deserves to be paired with the finest champagne for your most honored of guests. My version amps up the flavor quotient with a touch of black truffle oil, mustard, herbs and sherry.
In other words – gentlemen, serve this to your special someone on Valentine’s Day! It is not at all difficult to make, but will serve to set a seductive and conducive mood for later romantic liaisons!
Battle on – The Generalissimo
2 pounds filet mignon, cut into thin strips
3 tbsp unsalted butter
¾ cup finely chopped onion
½ pound small white mushrooms, wiped clean and halved
¼ pound small crimini mushrooms, wiped clean and halved
¼ pound chanterelle mushrooms (if unavailable, use crimini instead)
Sherry to taste
2 ¼ teaspoons flour
⅓ cup beef stock
⅓ cup heavy cream
½ cup sour cream
2 tsp dijon mustard (JH prefers Edmond Fallon)
1 ½ tbsp chopped fresh dill
1 ½ tbsp chopped fresh parsley
Black Truffle Olive Oil
Cooked Wide, Flat Noodles
Heat a large, heavy skillet, preferably cast-iron, over high heat. Ad the meat, a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon, about 3-4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat and set aside.
Melt the butter in a medium-sized skillet over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high, then add the mushrooms and a goodly amount of sherry and sauté, stirring frequently until deeply colored, about 20 minutes. Turn the heat down to medium-low, and sprinkle in the flour. Cook, stirring, about 1 minute.
Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Do not allow to boil!
Return the meat to the skillet, stir to coat with the sauce and heat for 1 minute. Stir in the dill, parsley, salt, pepper and a touch of black truffle olive oil to perfume the dish. Serve at once over noodles.