Laura Banford: Easy International Cooking, for all show you had to go around the word without ever loosing your kitchen. Today's destination is Russia. Our dish is Beef Stroganoff, a Russian Classic that has been around for over two hundred years. Our Stroganoff is going to be a delicious updated and streamlined version.
The ingredients you need for Beef Stroganoff are; one pound of Filet mignon, one pound of fully cooked egg noodles, Button mushrooms, Shallots, Tomato paste, Sugar, Dry Mustard, White Wine and Sour Cream. The equipment that you all need for Stroganoff are; a large Skillet, a pair of Tongs, a wooden spoon and a couple sharp knives.
First I am going to peal and slice a couple of Shallots. Now, I am going to slice some white Button Mushrooms. Now, I am going to slice some Filet mignon into strips, add a little bit of tomato paste, I am going to add some sugar, just about a table spoon, add some dry Mustard, also about a table spoon and some water, now I will whisk that. Now, we are going to make our Stroganoff.
I have a hot pan and I am adding about one-and-a-half table spoons of butter, got to sizzle right away. Now, the reason it's an updated version of Stroganoff is without using skew meat or using good quality Filet mignon and we don't want this to blaze. We just want it to cook to medium layer and I am going to pull it out with the pot. Now, Season it, some sea salt, black pepper. This is our first Stroganoff, so you can make for family dinner any time. It doesn't have to be a special occasion.
Okay, we have a nice Sear here we have got, the sugar than the Filet mignon coming to the surface and caramelizing that what that brown is. Okay, we are almost ready pull this out, and we can start pulling that out. This beef will come back into the pan at the end obviously, that is when we pull our Stroganoff together in just a few minutes. So, we don't want to over cook it now just get that beautiful crusty exterior. I just got to make better than the basic Stroganoff that's done in the manner of the steel. Add a tablespoon of butter back in now to it alright. It's delicious flavors are accumulating on the bottom.
Now, I got one more Shallots, I sauté that a little bit and our mushrooms straight white Button mushrooms. I am going to season those. Then I am going to add a little bit of olive oil to this to just keep the flavor going and try to remove some of the black bits of to bottom to put it to the flavor, they look like they are getting a little bit too black so I am going to de-glaze with some white wine, that brings the flavor right off, you see how that brings the flavor off at the bottom of the pan.
So instead of adhering to the bottom its incorporating itself into sauce that we are developing, a simile of the Mushrooms and Shallots. I am going add the paste that we made with dry mustard, sugar and water. Now it started looking really good. It smells good I am going to bring up my heat a little bit- there it goes. Started the simmer now what we are going to want to do is add our tomato paste this is going to add structure and body to our sauce, now two-three tablespoons of tomato paste.
Tomato paste is raw and you want to cook it I am going to rub the paste on the bottom till I get my whisk and this will help to incorporate the paste into the sauce while cooking it. I cook for about another minute or two is all to take. I am going to add my beef back into the pan, add sour cream you can use cream fraiche if you like or heavy cream, but the tang of the sour cream is what really makes it a Russian dish, incorporate the sour cream, making a well velvety sauce with the sour cream.
I am going to add a little more salt in season and reseason, not too much at any one time, but as you go along through the dish, while waiting for it to come back up to a simmer, you see it is starting to simmer. The bubbles are coming up, instead that becomes uniform across the pan and add our egg noodles, these are delicious yolky and rich egg noodles. Egg noodles are classic for this dish, toss it around and just like that our Stroganoff is ready. This is a quick version. Llike I said good for any day of the week or for special occasion, so you will feel like you are in romantic St. Petersburg square.
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