Beef Stroganoff

Beef Stroganoff is a food that sticked in my head. Why? Because i had to cook this food for my first term test and i have no idea what kind of food this is. Well, they’ve been taught me how to cook this before and they did give me the recipe to make it. But this food is a foreigner to me. I remembered how the test went. I made the Beef Stroganoff a little too thin from the standard. Even though my chef teacher said the taste is good but i counted as a failed attempt.

It was a few months ago i met this food on a restaurant in front of my House, called Rumah Huk (means a corner house). I surprised they have this meal in their menu. My boyf wanted to give it a try (i think he already try it before when he was in Oz). That restaurant served this with fried fries and boiled veggies as the condiment, i’ve never tried beef stroganoff as a complete menu, all i know is the stroganoff is only a single menu and doesn’t come with any carbs needed (please don’t blame me, i never ate it before).
After we (my boyf and i) tried the stroganoff, i decided to recreated it again. So i search my school recipes and bought all the ingredients. Since i rarely keep wines in my house, so i skipped it. If you asked me is the wine will make any difference or not, then i would say yes (you can read my post about cooking with wine here.) But you decide what you like to add in your dish.
The dish usually paired with pasta (it’s some kind of fusion pasta menu). Since i’ve stocked some pasta in my house, so i tried it with Tagliatelle. That’s not so bad, you may try it with any pasta you like. Maybe someday i’ll use penne or ravioli? We’ll see. So, here’s the recipe.
Beef Stroganoff

Prep time: 15 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Yield: 4

1 tbs Olive Oil

1 Clove Shallot

1 Clove Garlic

150 Gr Beef Tenderloin

15 cc Red Wine

20 cc Brown Stock

little bit Taragon

little bit Bay Leaves

little bit Thyme

50 Gr Mushroom Champignon

20 Gr Green Bellpepper

little bit Heavy Cream


Cooking Directions

Panaskan olive oil dalam saute pan. Masukan shallot & garlic. Masak hingga harum.

Masukan daging lalu aduk pelahan.

Deglace dengan red wine dan biarkan hingga reduce (air berkurang).

Masukan brown stock sambil kecilkan api, lalu masukan herbs.

Sesudah daging matang, masukan bellpepper lalu mushroom.

Tambahkan cream sedikit-sedikit hingga mencapai kekentalan yang diinginkan.

Aduk perlahan, angkat.

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