breakfast
33% whipping cream
Beef Stroganoff
Ingredients
Beef tenderloin
75 g
Pickled cucumbers
20 g
Onion
20 g
Salt, pepper
to taste
Demi-glace sauce
25 g
Napoli sauce
30 g
Boletus mushrooms
30 g
Vegetable oil
30 g
Baked potatoes (peeled)
140 g
Fresh herbs
2 g
Butter
10 g
Method of preparation
- Sauté the onion, sliced into half-rings, until golden brown.
- Add the beef, cut into strips, to the sautéed onion and cook until lightly browned. Cut the meat across the grain; the strips should not be thicker than 1 cm. Once the meat is browned, season with salt and pepper.
- Add the «Napoli» sauce (the «Napoli» sauce consists of tomatoes simmered in their own juice with sautéed garlic, onions, and basil, blended until smooth).
- Add the pickled cucumbers, cut into thin strips.
- Add the sautéed mushrooms and the «Demi-glace» sauce. Pour in the cream and bring to a boil (as soon as it boils, remove from heat immediately).
- Mash the baked potatoes with a fork and add butter, chopped herbs, and salt.
- Arrange the pickled cucumbers (gherkins, cut lengthwise) around the edges of the plate, place the mashed baked potatoes in the center of the plate, arrange the beef Stroganoff on top of the garnish, and decorate with parsley.
