This reminds me of the 80’s. And YES I was alive back then… Stroganoff was a dish my mum made only on special occasions. For starters, it includes beef which was/is expensive. Then is was the sour cream which was impossible to find back then, so my mum used cream. I loved my mum’s stoganoff which was always served with rice.
This is my new millenium recipe of this classic dish which is closer to the authentic Stroganoff and very delicious. I am serving it with pasta to soak all the pan juices but mashed potatoes would be an equally delicious option. You can experiment with different cuts of meat and remember to always cut the meat ribbons against the grain for maximum tenderness.
Beef Stroganoff with fettuccine pasta
A classic favourite. I serve it with pasta since I love the sauce so much. You can also serve it with rice or mashed potatoes. You can also replace beef with pork tenderloin or even chicken. For a vegetarian version check out mushroom stroganoff
Ingredients
- 600 grams beef rib eye or sirloin
- 3 Tbsp olive oil
- 1 onion chopped
- 300 grams portobello mushrooms sliced
- 2 cloves of garlic
- 40 grams butter
- 1 Tbsp flour
- 60 ml cognac
- 60 ml "Coumandaria" or port wine (see note)
- 1 Tbsp Dijon mustard
- 1 tsp fresh thyme chopped
- 400 ml beef stock
- 100 grams sour cream
- 500 grams fettuccine or papardelle pasta
Instructions
- Cut the beef into thin strips. Season with salt and pepper. Sauté the meat in the olive oil for a very short time, just to get color on both sides. Don't over crowd the pan, do it in batches if you need to. Transfer on a plate.
- Put the onion in the same pan. Sauté until it softens. Add the mushrooms, butter and garlic. Cook, stirring from time to time, until they lose their water and take on a little color.
- Sprinkle with the flour and mix. Pour over the cognac and the "commandaria" or port. Let it boil for 1 minute and add the mustard and thyme. Add the broth and season with salt and pepper.
- As soon as it starts to thicken, remove from the heat and add the sour cream.
- Boil the fettuccine in plenty of salted water 1 minute less than the time indicated on the packet. Keep some of the pasta water, drain and mix pasta with the meat and its sauce. Use some of the pasta water to loosen the sauce if it is too thick. Serve immediately sprinkled with a little parsley.
