John Myers
Contents
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Ingredients
- 300 g Beef fillet
- 200 g Firmly boiling potatoes
- 50 g Mushroom
- 100 g Boiled beetroot
- 1 Pickled cucumber
- 1 large Onion
- 1 Garlic cloves chopped
- 1 Lemon
- 50 g Grated Emmental
- 1 tsp Egg
- 1 tsp Powdered sugar
- 150 g Sour cream
- 150 g Creme fraiche Cheese
- 1 tsp Dijon mustard
- 1 tsp Tomato paste
- 2 tbsp Clarified butter
- 1 tbsp Capers
- 1 cl Vodka
- 100 ml Beef stock
- 4 cl Cognac
- Olive oil
- Nutmeg
- Himalayan salt
- Black pepper from the mill
Instructions
- Preheat the oven to 100 ° C.
- Wash and peel the potatoes, rub them in a bowl of cold water and set aside. Peel the onion and cut into thin rings. Peel and finely chop the garlic as well.
- Clean the mushrooms and cut into thin slices. Also cut the pickled cucumber into thin strips and cut the beetroot into thin strips.
- Heat a pan and caramelize the powdered sugar in it. Put a little clarified butter, the onions and the garlic in the pan and sweat until translucent.
- Then add the tomato paste and mustard and roast with. Add the mushrooms and sauté briefly. As soon as the mushrooms start to draw water, add some of the beef stock and reduce the heat.
- Set everything with the sour cream and double crème. Add the cucumber strips and capers to the pan and let them steep.
- Wash the lemon, pat dry, rub some of the peel and add.
- Wash the lemon, pat dry, rub some of the peel and add.
- Wash the beef fillet, pat dry and cut into large strips. Heat the rest of the clarified butter in another pan and fry the meat briefly and spicy.
- Add the seared fillet of beef and the beetroot to the vegetables.
- To the hash browns:
- Drain the potato mixture in a sieve. Grate the Emmental.
- Put the egg and Emmental cheese under the potatoes and season with pepper, salt and nutmeg.
- Put plenty of olive oil in a pan and heat. Shape the potato mixture into hash browns and bake in the pan.
- Arrange the beef stroganoff together with the potato hash browns on a plate and serve.
Nutrition
Serving: 100gCalories: 204kcalCarbohydrates: 4.3gProtein: 9gFat: 15.6g
