Beef Stroganoff
… with silky smooth sauce, served over butter covered Tagliatelle!
Servings Prep Time
8servings 10minutes
Cook Time
50minutes
Servings Prep Time
8servings 10minutes
Cook Time
50minutes
Ingredients
For the Beef Stroganoff
For the side pasta
Instructions
Preparations
  1. Cut the beef against the grain in thumb sized strips and set aside in a bowl
  2. Slice the mushrooms thickly and set aside
  3. Dice the onion finely and set aside
Preparing the side pasta
  1. Bring to boiling point a large pot with enough water for boiling the pasta (try 3 liters / 4 quarts); add ~50 grams of salt (or 1 tbsp salt / 1 qt water) and stir until dissolved
  2. Pour in the pasta and set your timer according to the instructions on the pasta package
  3. When the time has passed drain the water from the pot but *do not rinse the pasta*
  4. Add the butter over the pasta and fold over until butter melts and cover the pasta
  5. Cover the pasta pot and set aside
Preparing the Beef Stroganoff
  1. Melt the butter in la large pan over low-medium heat until it does not foam anymore
  2. Place the beef strips into the hot butter and brown them about 1 minute, then flip over and brown for another minute. Don’t crowd the pan, better brown the beef in batches. If the pan dries out add small amounts of vegetable oil. Don’t overcook the beef, it should be medium-rare in the interior at the end of browning
  3. Take the browned beef out of the pan and set aside in a bowl; repeat as necessary until all beef pieces are properly browned but *not overcooked!*
  4. Now add the sliced mushrooms into the pan and stir to cover them with fat, then cook them for about 10-15 minutes or until all liquid evaporates and the mushrooms starts to brown
  5. Scrape the pan bottom with a spatula or a wooden spoon while cooking the mushrooms to mix the fond of the pan bottom into the mushrooms-released liquid
  6. Now it’s time to throw in the diced onion. Roll it in the pan to coat it evenly in the remaining fat; add a small amount of vegetable oil if necessary
  7. Spread the grease-covered onion in the pan and cook over medium heat for about 4 minutes or until it release most of its liquid
  8. Add the beef broth and the cognac into the pan and increase the heat a bit, allowing the sauce to reduce – this should take about 10-15 minutes, depending on the heat source and the pan
  9. In the meantime combine the sour cream and the mustard in a small pot and heat them gently to increase the mixture temperature in order to avoid breaking it when adding it to the sauce
  10. When the sauce is coating the back of a spoon lower the heat and add the heated sour cream & mustard mixture, then stir the Stroganoff sauce over the heat just until it starts to simmer lightly; *do not overheat the sauce!*
  11. At this point add the beef strips together with any juices drawn in on the plate and allow the mixture to *lightly* simmer again in order to just reheat the beef, for about 2 minutes. *Do not overcook the beef!*
  12. Season with salt and freshly ground pepper; ad the dill and stir to combine
Assembling the Beef Stroganoff plate
  1. For serving add a good amount of previously boiled pasta on a plate, then just spoon some Beef Stroganoff mixture over them, without drenching the pasta with the sauce
  2. Add a couple of parsley leaves and serve right away!