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Tuesday, April 29, 2014

Creamy Beef and Mushroom


At first glance, you'd think that this is a revisited recipe of the Beef Stroganoff. I actually hesitated if I could name this blog post as such, but I later decided that it would be a bad idea to do so. Then I started to wonder if the Beef Stroganoff recipe I was familiar with was actually the classic one. The one that was done years ago, the one that originated in Russia, and was handed down from generation to generation. So I looked online in an attempt to search for what I was looking for. Nowadays, old recipes are constantly revisited and modified all the time that one simply can't tell anymore which is the original recipe. And then again, there's the question of the region. Different regions usually have a different technique for a classic recipe. It turns out that the Creamy Beef and Mushroom dish I made for lunch today was close to the Americanized version of the Beef Stroganoff.



Heat 1 tablespoon of oil and 1 tablespoon of butter. The oil will prevent the butter to burn.



Add 1 diced shallots. Saute.



Add cleaned and sliced fresh mushrooms. Saute.



Cover and lower the heat.


Continue to cook until the mushroom soften.



Add a couple spoons of creme fraiche. Season with salt, black pepper, and grated nutmeg. Add some chopped parsley as well.



Finally, add some beef strips. Use tenderloin, preferably. Stir together.



Cover and cook on low heat for 3-5 minutes. Make sure not to overcook the meat.



Serve hot and enjoy!


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