Stroganoff is one of those dishes that hits the spot all year round. It has everything: a browned crust on the meat, depth from mushrooms and stock, and a smooth, rounded sauce from the cream. Here is a version with mixed mushrooms and pearl onions, which add extra umami and a mild sweetness.
To get as much flavour as possible out of the dish, start by browning the meat properly. This is easier when you first heat your pot thoroughly, so the meat browns quickly without boiling in its own juices.
What you need
Ingredients
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800 gr. good-quality diced meat
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25 gr. butter
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½ dl cognac
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500 gr. mixed mushrooms
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1 jar drained pearl onions, approx. 150 g
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1 tin tomato purée, approx. 2 tbsp.
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4 dl beef stock
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2 bay leaves
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4 dl cooking cream
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Salt & pepper
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600 gr. dried pasta
Method
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Cut the meat into strips.
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Brown the meat in butter over a high heat.
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Remove the meat from the pan, sauté the cleaned mushrooms, then remove the mushrooms from the pan.
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Deglaze the pan with cognac until it has almost evaporated, return the meat and mushrooms, stir, and transfer everything to a pot.
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Add the remaining ingredients, including the stock, bay leaves, tomato purée, etc., and simmer for 25 minutes.
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Season to taste with salt and pepper and thicken with a little cornflour if needed.
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Cook the pasta according to the instructions on the packet.
- Serve the mushroom Stroganoff with freshly cooked pasta and mushroom salt on top.
Ready for stroganoff?
The best stroganoff starts on the hob with high heat and a well-browned crust and ends with a gentle simmer until the sauce brings everything together.
So keep it simple. Heat your pot thoroughly, brown the meat quickly and serve when the sauce is just as creamy as you like it.
