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Name: Beef Stroganoff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: European

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INGREDIENTS

INSTRUCTIONS

Use a prime cut such as a fillet tail end, sirloin, or other lean meat

Beetroot: boil 45 minnutes to an hour, then remove and let sit in its steam

Finely chopped onion

Beef: chopped into strips

Cover meat with most of paprika and fine salt and white pepper, mix to cover and leave to marinade

Around 8 grams paprika for full recipe.

Chop stalks from mushrooms

Wash very quickly and scalopper diagonally into 4

Add clarified butter to a shallow pan and cook strips of meat.

Remove meat into colander, drain the fat, leaving just a bit to fry the onions and mushrooms

Julienne some cornichons into thin strips

Peel beetroot, julienne

Add onions and cook, add clarified butter if needed. Sweat the onions then add mushrooms mix well

Deglaze with brandy and flambe

Dust remaining 2 g of paprika. Mix

Add the vinegar. Evaporate

Then add sock and reduce by half

Once reduced to half, add double cream, reduce to coating consistency on a simmer or boil

Before it reaches consistency, add beaf

When at coating consistency is reached, taste for seasoning salt,

Plate, cover with beetroot and cornichons and a dollop of creme fraiche

NOTES

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Beef Stroganoff

Use a prime cut such as a fillet tail end,  sirloin, or other lean meat

Beetroot: boil 45 minnutes to an hour, then remove and let sit in its steam
Finely chopped onion
Beef: chopped into strips
Cover meat with most of paprika and fine salt and white pepper, mix to cover and leave to marinade
Around 8 grams paprika for full recipe. 
Chop stalks from mushrooms
Wash very quickly and scalopper diagonally into 4

Add clarified butter to a shallow pan and cook strips of meat. 
Remove meat into colander, drain the fat, leaving just a bit to fry the onions and mushrooms

Julienne some cornichons into thin strips
Peel beetroot, julienne
Add onions and cook, add clarified butter if needed. Sweat the onions then add mushrooms mix well
Deglaze with brandy and flambe
Dust remaining 2 g of paprika. Mix
Add the vinegar. Evaporate
Then add sock and reduce by half
Once reduced to half, add double cream, reduce to coating consistency on a simmer or boil
Before it reaches consistency, add beaf
When at coating consistency is reached, taste for seasoning salt, 
Plate, cover with beetroot and cornichons and a dollop of creme fraiche

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Beef storganoff
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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.