Tender beef tenderloin, fragrant porcini mushrooms and creamy sauce create an unforgettable dish
Tender pieces of beef, aromatic dried porcini mushrooms and a thick creamy sauce — all this together creates an unforgettable taste that you simply cannot tear yourself away from.
It is not too difficult to prepare, but the result is of restaurant quality. The whole process takes me about 50-60 minutes, of which about 40 minutes of active work. The recipe is designed for 4-5 solid portions (if served with a side dish). The caloric value of one portion (approximately 250-300 g of meat with sauce and puree) is about 480-550 kcal – it is quite filling.
Ingredients
- Beef tenderloin (fresh, high-quality) – 700-900 g
- Dried porcini mushrooms – 20 g (this is the optimal amount so that the aroma is bright, but not too strong)
- Onions – 2 medium pieces Sour cream (15-20% fat) – 250 g
- Wheat flour – 1 tablespoon
- Ghee (or butter) – for frying (approximately 3-4 tablespoons)
- Salt and freshly ground black pepper – to taste
For a side dish, I cook mashed potatoes, which I season with milk and butter:
- Potatoes – 1 kg
- Butter – 100 g
- Milk (warm) – 100-150 ml (to taste, so that the puree is tender)
Tip: I always choose beef tenderloin – it is the most tender and cooks quickly. If there is no tenderloin, you can take a thin edge or an entrecote, but then you will have to stew a little longer. Dried porcini mushrooms are the heart of the dish, their aroma cannot be replaced. But if you really want, you can take fresh champignons or chanterelles (300-400 g), although the taste will be different, not so rich.
During the preparation of the sauce, some people add 70 ml of white dry wine, pour it in after frying the onion, let it evaporate, then the sauce will be even more tender, but I am against alcohol, because the dish is not only enjoyed by adults.
I have also tasted this dish, in which garlic, a little nutmeg and dried thyme were added, but I prefer the classic recipe.
Preparation of beef stroganoff with mushrooms
Before starting, I always soak mushrooms in boiling water for 20-30 minutes – they swell well and give their wonderful aroma to the water, which I then use for the sauce. I cut the meat strictly across the grain – that way it remains juicy. I cut the onion into thin half rings so that it looks beautiful in the sauce.
Next, read how to cook step by step
Step 1. Preparation of ingredients
I pour dried porcini mushrooms with a glass of boiling water and leave to infuse. While they are infused, she got busy with meat. I thoroughly wash the beef tenderloin, dry it with paper towels and cut it first into medallions about 1 cm thick, and then into neat cubes about 1.5 × 2 cm. I roll each piece lightly in flour, shake off the excess – this will help the sauce to thicken better. I cut the onion into thin half rings.
Step 2. Frying meat and onions
In a large, heavy pan (preferably cast iron or with a thick bottom), I heat the ghee well. I lay out pieces of meat in portions so that they do not touch each other, and fry over high heat for literally 1 minute on each side – until a beautiful ruddy crust. The main thing is not to over-fry, so that the meat remains pink inside. I transfer the finished meat to a plate and cover it with foil so that it does not cool down.
Fry the onion in the remaining oil until translucent and lightly golden (about 4-5 minutes). Then I add squeezed and chopped mushrooms (I save the water in which they were soaked!). Fry for another 1-2 minutes so that the mushrooms give off their wonderful forest aroma.
Step 3. Preparing the sauce
I return the meat back to the pan with the onions and mushrooms. I pour in the water from the mushrooms (pre-filtered so that small particles do not get into it). I add salt and pepper to taste and stew everything together over medium heat for about 5-7 minutes until the meat becomes soft. At the end, I add sour cream at room temperature, mix gently and immediately turn off the heat. I cover with a lid and let it stand for 3-4 minutes – the sauce will become soft, velvety and will perfectly envelop each piece.
Step 4. Garnish
At the same time, boil potatoes in unsalted water, add salt 5 minutes before they are fully cooked (potatoes should be boiled for about 20-25 minutes). I drain the water, add butter, warm milk and thoroughly knead into a soft puree. If desired, you can add some finely chopped greens or a clove of garlic for flavor.
Ready beef stroganoff is best eaten right away – then the meat is the most tender, and the sauce is the most velvety. If left over, you can store in the refrigerator in an airtight container for up to 2 days. Reheat over low heat before serving, adding a little milk or water to keep the sauce from thickening too much. I do not recommend freezing – the sour cream sauce may delaminate after defrosting.
By the way, instead of puree, you can serve boiled rice, buckwheat or pasta (from durum wheat). The dish goes well with fresh vegetables: cucumber and tomato salad, pickled mushrooms or sauerkraut.
Once we visited my grandmother in the village and she seasoned mashed potatoes with sour cream, to be honest, it’s very tasty. However, the homemade sour cream was fatty, not like store-bought. So if you manage to find homemade sour cream on the market, try cooking with it, the dishes become tastier and heartier many times.
In the meantime, I offer a few more recipes with mushrooms:
Italian lumakone is a delicious pasta dish in the form of large “snails”, which perfectly hold a rich sauce and pieces of wild mushrooms or champignons. The velvety texture of the creamy sauce with aromatic parmesan and a pinch of nutmeg turns each portion into a real gastronomic masterpiece. I like to cook this dish, because it looks extremely spectacular on the table, and the combination of elastic al dente pasta and juicy mushroom filling gives a feeling of real comfort in the Italian style.
Shashlyk of mushrooms in bacon is my favorite “crown” appetizer that flies off the table. I love this recipe for the incredible combination of juicy, springy mushrooms and the crispy, golden crust of smoked bacon that soaks everything in its juices. Try adding a small piece of hard cheese to the inside of the cap before wrapping – this will create a real explosion of delicate, creamy taste inside each serving. Such a kebab is prepared literally in 10-12 minutes, and the aroma of smoke and spicy garlic will make your guests line up for the supplement.