Stroganoff has its origins in the aristocratic Russian kitchen in the seventeenth century. There are so many different versions but this recipe has certainly traveled worldwide and there are always many local variations to the original Russian recipe. (Information source: Russia Oggi.it)
In Brazil it is always accompanied by white rice and potato straws and, as an alternative to the traditional version with beef fillet, it can also be maked with chicken breast meat or with prawns. The sauce gets a light pink color when made with chicken breast meator prawns, but is just as tasty.
• 750 g beef fillet
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion
• 1 teaspoon all-purpose flour
• 50 ml vodka or cognac
• 3 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon Worcester sauce
• 400 g champignon mushrooms
• 400 ml whipping (heavy) cream
1. Clean and wash the mushrooms, cut into slices and place them in a bowl of cold water with a few drops of lemon juice to keep them from darkening. Cook in boiling salted water for 5 minutes.
2. Clean and cut the meat in thin strips 3 – 4 centimeters long. If the meat is really cold, almost frozen, it will be easier to cut.
3. Sauté the chopped onion in the butter and oil for a couple of minutes, add the beef strips and the salt. Sauté over medium/high heat turning frequently until they’re tender. If necessary, cover and cook over low heat until the beef is tender.
4. Pour the vodka or cognac and let it evaporate.
5. Add the flour and sauté, stirring for 2 minutes.
6. Add the remaining ingredients, one at a time, in the order they appear above, and allow to warm. The fresh whipping (heavy) cream should only simmer, do not boil over high heat. Adjust the salt.
7. If necessary add a little milk to loosen the sauce.
8. Serve with white rice and potato straws.
Yield: 6 servings.
Posted on: 27 December 2011