Empty My Fridge
Beef Stroganoff or Stroganov?! | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil2 tbsp
- Beef3 ½–4 lb
- Onion · diced2 cups
- Thyme1 tsp
- Mushroom · quartered2 cups
- Tomato½ cups
- Garlic1 ½ tbsp
- White wine1 ½ cups
- Carrot · sliced2 cups
- Brown sugar2 tbsp
- Beef stock4 cups
- Flour
- Salt
- Black pepper
- Dijon mustard2 tbsp
- Sour cream½ cups
- Chive · chopped2 tbsp
Instructions
- Heat the olive oil in a large skillet or Dutch oven and brown the beef cubes in batches without crowding the pan, removing each batch as it browns. Add a little more oil if needed.
- In the same pan, cook the onions in the leftover juices until golden brown. Add the thyme and mushrooms and cook until they release most of their liquid.
- Stir in the tomato puree and garlic. When the garlic smells fragrant, add the white wine and simmer for a couple of minutes.
- Add the carrots, the browned beef, brown sugar, beef stock, salt and pepper.
- Add the flour to thicken the sauce.
- Bring to a boil, then reduce to low heat and cook for about 2 1/2 to 3 hours, until the beef is tender enough to cut with a spoon. Check often so the beef does not stick to the bottom.
- Stir in the mustard and a little sour cream. Serve over wide pasta such as pappardelle, topped with more sour cream and fresh chives.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoCarrotMushroomBrown sugarBeefSour cream
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