Beef Stroganoff

Beef Stroganoff is a dish of Russian origin, known all over the world. Traditionally, it is prepared with slices of beef and a creamy sauce made with cream and mushrooms. Here is the recipe with a completely Italian twist.

Ingredients

• 500 g of beef fillet
• 250 g of Champignon mushrooms
• 1 medium-sized onion
• 1 glass of dry white wine
• 200 ml of fresh cooking cream
• 1 tablespoon of Dijon mustard
• 1 tablespoon of tomato paste
• Butter as needed
• Salt and black pepper as needed
• Extra virgin olive oil (to add that touch of Italianity)
• Chopped fresh parsley (optional for garnish)

Preparation

1. Thinly slice the beef fillet into strips and set aside.
2. Clean and slice the Champignon mushrooms.
3. Finely chop the onion and let it wilt in a pan with a mix of butter and extra virgin olive oil until it becomes translucent.
4. Add the mushrooms to the pan and cook them until they’re golden brown.
5. Add the beef strips to the pan and quickly brown them over high heat to seal in the juices. Season with salt and pepper to taste.
6. Deglaze with the white wine, allowing the alcohol to evaporate.
7. Add the tomato paste and mustard, mixing everything well.
8. Lower the flame and let it cook for a few minutes.
9. Add the cream, mix well and continue cooking for another 5 minutes or until the sauce slightly thickens.
10. Taste and adjust the seasoning with salt and pepper if necessary.
11. Serve hot, garnishing with chopped fresh parsley for a touch of color and freshness.

Curiosity

Beef Stroganoff has aristocratic origins and takes its name from an influential 19th-century Russian family, the Stroganovs. The popularity of the dish quickly spread beyond Russia, making it a classic in international cuisine. Its simplicity and the creaminess of the sauce make it a comforting dish enjoyed in many variations around the world.