Stroganoff is often likened to a stew or casserole but the creamy dish is much more than that, according to one chef.
Paul Foster has made a name for himself cooking food that focuses on taste by taking humble ingredients and giving them a unique twist.
The top British chef has done just that with his beef stroganoff recipe too, which he recommended serving with straw potatoes and gherkins.
As shared on fellow chef James Martin’s website, the dish is described as “satisfying” and “stunning”, but there’s one other unique thing about it.
Paul said: “Don’t treat this dish as a casserole or creamy stew, it should be cooked quickly so that the meat is still rare.”
Beef stroganoff recipe
Cut the beef into strips roughly 2cm thick and roll in the paprika dusted on a clean chopping board.
In a thick-based sauté pan, heat the butter until foaming and add the beef, ensuring it’s evenly spaced out to ensure it fries without steaming.
Colour both sides of the beef for around one minute and remove from the pan, reserving the fat. Add the shallot and chopped garlic and cook for two minutes over medium heat.
Slice the mushrooms and add to the pan where they should cook gently for two minutes, then add a knob more butter if needed. When the mushrooms have all wilted, pour in the brandy and reduce to almost nothing.
Cut the beef into strips roughly 2cm thick and roll in the paprika.
In a thick-based sauté pan heat the butter until foaming and add the beef, evenly spaced out to ensure it fries without steaming.
Colour both sides of the beef for around 1 minute and remove from the pan, keeping the fat in the sauté pan.
Add the shallot and garlic and cook for 2 minutes on a medium heat.
Slice the mushrooms and add to the pan, cook gently for 2 minutes, add a knob more butter if needed. When the mushrooms have all wilted, pour in the brandy and reduce to almost nothing.
Add the beef stock and both creams, bring everything to a boil and reduce to a sauce-like consistency. To complete the sauce, stir in the mustard and season to taste.
Add the beef back to the pan and bring to a boil for one minute whilst stirring. Check the seasoning again before serving.
It’s best to warm the bowls first, then top each one with shredded parsley and the cornichons or gherkins and potatoes on the side.
