administratorI bought a nice piece of beef, specifically a roast beef. In the fridge, I still had some mushrooms, part of which went onto a pizza. I often like to experiment with the ingredients I already have to create something interesting. Yes, I know Beef Stroganoff is quite a “classic” dish in Poland. However, this recipe pleasantly surprised me. I find it quite sophisticated.
The meat is marinated in wine, at least a few hours before the final preparation. Yes, it’s a dish with a noticeable touch of alcohol, since besides the wine, there’s also cognac—but these ingredients make the meat wonderfully tender. The alcohol evaporates during cooking, leaving behind only—or perhaps just enough—the flavor.
The recipe comes from the book Petit Larousse Cuisinier. Since my family isn’t very large, I reduced the quantities of some ingredients.
Ingredients:
- approx. 400 g (14 oz) good-quality beef (tenderloin or roast beef)
- 1 onion, diced
- 2–3 shallots, diced
- 1 carrot, diced
- 1 bay leaf
- 1 sprig thyme (leaves only)
- approx. 300–500 ml (1¼–2 cups) dry white wine
- 100 g (3½ oz) mushrooms
- 50 g (3½ tbsp) butter
- 30 ml (2 tbsp) cognac or brandy
- 2 tbsp thick, sour cream
- Salt and pepper
Instructions:
Prepare the beef: Trim any sinew from the beef and cut it into strips about 0.5 cm (¼ inch) thick and 2–3 cm (¾–1¼ inch) long. Place in a glass bowl, season with salt and pepper, and add the diced onion, shallots, carrot, bay leaf, and thyme leaves. Pour in the wine, cover tightly with plastic wrap, and refrigerate for at least a few hours.
Prepare the mushrooms: Clean and slice the mushrooms. Drain the beef, reserving the marinade.
Cook the mushrooms: In a deep skillet, melt half the butter and sauté the mushrooms until golden. Remove to a plate. Wipe the pan with a paper towel.
Cook the beef: Melt the remaining butter in the skillet over high heat and sauté the beef with the vegetables. Warm the cognac (I used the microwave), pour it over the meat, and carefully ignite (for example, with a skewer). Stir well. Using a slotted spoon, transfer the beef to a serving platter.
Finish the sauce: Add the mushrooms, half of the reserved marinade, and the sour cream to the pan. Boil over high heat until the sauce thickens slightly. Season with salt and pepper.
Serve: Pour the hot sauce over the beef and serve immediately, ideally with fresh bread.
