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I spent years trying to perfect the classic Bœuf Stroganoff. One inspired evening in my kitchen, I followed tips from the great Alain Ducasse to make my own take on this legendary dish. The outcome was heavenly - tender meat, silky sauce, and aromatic mushrooms all coming together wonderfully.
My trick for a flawless Stroganoff
What makes my Stroganoff stand out is how the soft filet mingles with my creamy sauce flavored with paprika and white wine. I always throw in a bit of Dijon mustard - that's my little trick that brings all the flavors to life.
My shopping list for an amazing Stroganoff
- Beef filet: 600g cut into thin strips
- Mushrooms: 200g fresh ones, sliced
- Sweet onions: 2 thinly sliced
- Fresh garlic: 2 cloves finely chopped
- Thick cream: 20cl high-quality
- Mild paprika: One colorful spoonful
- Tomato paste: One spoon for richness
- Dijon mustard: One spoon with just enough kick
- White wine: 10cl for extra flavor
- Butter: 30g for taste
- Olive oil: 2 spoonfuls for searing
- Fresh parsley: For the finishing touch
- Salt and pepper: Add to your liking
The step-by-step wonder of Stroganoff
- Starting with the meat
- I slice my filet thinly and quickly sear it in hot oil just enough to brown it.
- The aromatic base
- In the same pan, I melt the butter and cook my onions and garlic until they turn clear.
- Mushrooms join the party
- I let them sizzle in the pan for about 5 minutes until they get nicely golden.
- Adding spice magic
- I mix in paprika, tomato paste, and mustard, then pour in white wine to release all those amazing smells.
- Creating my sauce
- The cream goes in to coat everything, and I let it simmer gently.
- The tasty finish
- I put the meat back into the sauce for a few minutes and it's ready to serve with fresh parsley.
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My tips for getting it right
The main thing is not overcooking the meat - I always buy top quality cuts. I sear it on high heat to lock in all the juices. Sometimes I make the sauce ahead of time and warm it up slowly before adding the meat at the last minute.
Frequently Asked Questions
- → How should I cook the beef?
- Quickly sear the beef on high heat so it stays tender. Don’t cook it in the sauce for more than five minutes to avoid toughness.
- → Can I make this ahead?
- You can prepare the sauce beforehand, but cook the beef fresh. Warm up the sauce gently, then add the beef right before serving.
- → Which mushrooms are best?
- White or brown button mushrooms work great, but you can use a mix of wild mushrooms for a richer flavor.
- → What sides go well?
- Plain rice or fresh pasta are classic pairings. Steamed potatoes or homemade mashed potatoes are also perfect options.
- → How do I make the sauce creamy?
- Simmer the sauce on low heat after adding cream. Stir often, and don’t let it boil to prevent curdling.