The Dirty Stall

Beef Stroganoff

Posted on: May 14, 2015

Beef Stroganoff is a Russian dish that’s basically sautéed beef served with a cream sauce.

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Here I used Thomas Keller’s Beef Stroganoff recipe from his Ad Hoc cookbook.

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We start with a red wine reduction with all the mushrooms, carrots, onions, leeks, and herbs.

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A flank of boneless chuck short ribs is then floured and seared.

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After browning nicely, it’s added to the red wine reduction to be braised.

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Next the mushroom sauce is prepared with half of the mushrooms being finely minced and then sautéed with onions.

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Cream and aromatics are added to the sautéed minced mushrooms.

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The other half are sliced and pan-fried till golden-brown.

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When the beef is ready, it’s pulled out and cut into cubes.

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Plate the braised short ribs with mushrooms & cream sauce on pappardelle pasta.

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