We start 2023 with a holiday cooking classic: Beef and cream.
You may already know many stroganoff recipes, but this one is a little different.
Stroganoff is a Russian pedigree food with French ambitions.. The original version looks very little like what you eat in Brazil. It takes sour cream, pickles and other elements foreign to our repertoire.
The dish is basically a fillet of ground beef with a creamy sauce, something of universal appeal. It is adapted to the preferences of the residents of various countries. We Brazilians embrace stroganoff with passion, dedication, ketchup, yellow mustard and straw potatoes.
I think that the tosqueira is overstepping the bounds a bit with this thing ketchup. But I also don’t think it makes sense to cling to the purism of a Russian recipe just because it is “authentic” or “original”. I then decided to stay somewhere in between.
I swapped out the ketchup for tomato paste and the American-style yellow mustard for French-style mustard. I added a little paprika, which is found in many recipes and which gives it a flavor reminiscent of Eastern Europe.
I also changed the technique a bit. I chose to brown the meat in steaks, in a hot frying pan, before cutting it into strips. If you try to brown the already ground meat, it will release a lot of water and cook before you start grilling. And then there won’t be that bottom of the pan that gives the stroganoff a sensational taste.
The default meat is filet mignon, but you can choose a quick cooking one. I made it with ancho steak (part of the sirloin steak). Make with pork or chicken if you like. My son casually came to tell me he preferred chicken after the food was finished being served.
As a side dish, I suggest the Brazilian classic: rice and fries (thick, thin or straw, whatever).
Here, the air fryer is an important ally in keeping the kitchen minimally oil-free. She can “fry” the potato in the hot wind – the result is not identical, but I really like it.
Or else you can do what I did: cheat. I bought the fries from the bar on the corner and five minutes before serving I used the air fryer at maximum temperature to revive them. It works so well it seems like a miracle!
BEEF AND CREAM
Yield: 4 servings
Difficulty: medium
Ingredients
- 1 tablespoon of oil
- 400 g filet mignon, ribeye, thigh, pork tenderloin or chicken breast
- 1 tablespoon unsalted butter
- 100 g fresh mushrooms (paris, portobello or eryngui), sliced
- 1 thinly sliced onion
- 100 ml white wine
- 50 ml of brandy or whiskey
- 1 tablespoon dijon or old fashioned mustard
- 1 tablespoon tomato paste
- 1 tablespoon sweet paprika
- 100 ml fresh or canned cream
- Salt, black pepper and parsley to taste
Way of doing
1. Heat a pan (preferably cast iron) over high heat for 5 minutes.
2. Add the oil and brown the meat in one piece on all sides. Discuss the meat.
3. Add butter and mushrooms to pan. Give for a few minutes, until they lose some water. Reserve.
4. Add the onion. When it softens and becomes transparent, add the drinks, mustard, tomato paste and paprika.
5. Cut the meat into strips. Return the meat and mushrooms to the pan.
6. Add the cream, cook until thickened and season with salt and pepper.
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