John Myers
Beef Stroganoff – Classic Reinterpreted
The perfect beef stroganoff – classic reinterpreted recipe with a picture and simple step-by-step instructions.
- 600 g Veal fillet
- 400 g Brown mushrooms
- 2 piece Garlic cloves
- 1 piece Red onion
- 250 g Creme fraiche Cheese
- 100 ml White wine (Pinot Blanc)
- 10 piece Gherkins
- 1 tsp Thyme
- 1 tsp Parsley
- 0,5 tsp Sugar
- 1 tsp Dijon mustard
- Olive oil
- Sea-Salt
- Peel the red onion, cut in half and cut into very fine rings. Cut the gherkins lengthways into very fine slices. Wash, halve and slice the mushrooms.
- Cut the veal fillet (which should be room temperature) into finger-thick strips about two centimeters in diameter and 5 centimeters long.
- Place a large pan on the hob at maximum power. Salt the fillet strips well and mix with a little olive oil. When the pan is really hot (you can smoke a bit) add a sip of olive oil and fry the fillet strips very hot. As soon as these are properly browned, remove them from the pan and set aside.
- Turn the hob back to 70% power, add a little olive oil to the pan and add the mushrooms. After sautéing briefly, add half of the red onion and half of the gherkins to the mushrooms. Peel the garlic and press it into the pan, season with sugar and a good pinch of sea salt and continue to fry for about five minutes. Now deglaze with white wine and reduce by half.
- Finely chop the fresh parsley and thyme and add to the pan with the cremè fraiche and mustard. Mix everything well, set the hob to half power and simmer with the lid closed for 5 minutes.
- Switch off the hob and put the fillet strips back into the pan, with the lid closed, leave to stand for another two minutes. Season again to taste and then arrange on plates, distribute the remaining fresh red onion rings and gherkins over the dish and serve immediately.
- I recommend buttered rice as a side dish.
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