An absolute culinary classic, Beef Strogonoff hails from 1890’s Russia (Count Strogonoff no less) and was extremely popular in the 1970s as a fabulous dinner party dish for which no expense had been spared. Tender beef fillet, earthy mushrooms and a gorgeous creamy sauce – it takes just minutes to cook and is an absolute treat (albeit not cheap!) From Russia with love….xx
What you need…
450g beef fillet, cut from the tail end and then sliced into strips
Sea salt and black pepper
1 teaspoon hot paprika
2 teaspoons sweet paprika
Splash of rapeseed oil
2 shallots, chopped finely
200g button mushrooms, sliced thinly
1 teaspoon tomato purée
50ml white wine vinegar
75ml white wine
200ml double cream
A drizzle of soured cream
1 tablespoon flatleaf parsley, finely chopped, to garnish
What to do…
In a bowl, mix together enough salt and pepper to season the beef with the two paprikas. Chuck in the fillet and mix together so that the beef is covered in the seasonings.
Heat a frying pan and add a splash of rapeseed oil. When it’s hot, flash fry the strips of beef until they are rare – about 2 minutes, then remove them from the pan and put in a sieve allowing any juices to drip into a bowl. Set aside.
Add the butter to the pan and when melted, tip in the shallots and cook for 2 minutes over a moderate heat. Add the mushrooms and cook for a further minute before adding in the tomato purée and cooking for another couple of minutes. Stir well, then add the white wine vinegar and reduce the mixture until all the liquid has evaporated.
Add the white wine and reduce the liquid by half. Pour yourself a glass whilst you wait! Pour in the double cream and bring to the boil. Season with salt and pepper. Add the beef and the cooking juices and warm through but don’t boil – the beef needs no further cooking.
Serve on top of piping hot boiled rice (I prefer basmati mixed with wild rice). Drizzle over a little soured cream, perhaps a dusting of paprika and scattering of parsley. Decadently delicious!!!
What’s it all about…?
Beef Strogonoff is largely recognised as being created in the 1890’s for Count Pavel Strogonoff, a diplomat and gourmet who often entertained his friends with extravagant feasts. A light-hearted competition between some of the great families of St. Petersburg was organised to see which of their chefs could produce the finest dish and it was Strogonoff’s chef, Charles Briere, who was pronounced the winner – there you have it!
James Winter’s ‘Who put the Beef in Wellington’ book. This recipe though, was a gift to him from chef Lawrence Keogh, who was at that time, head chef at London’s iconic restaurant, ‘The Wolseley’.
Real quick, real easy, real tasty!