600 grammes of sirloin steak tips, marinated in soy sauce or Worcestershire sauce for one hour
400 grammes of white mushrooms, quartered and sautéed in butter and white wine
1 tsp of dry mustard powder
1 tsp of sugar
Ground black pepper
1 tsp of vegetable oil
1 medium-sized onion chopped finely
2 tsp of tomato paste
4 tsp of unbleached flour
80 ml of white wine or dry vermouth
350 ml of beef stock
120 ml of sour cream
1 tbls chopped parsley
Sauté the mushrooms in white wine and butter and set aside.
Combine the mustard powder and sugar with two tsp of hot water until it forms a paste
Skim a 30-inch sauté pan with the oil and heat until smoking. Pat the marinated meat dry, and sear until brown on both sides. Set aside
Add the onions, mushrooms, ground pepper and ½ teaspoon of coarse sea salt and brown for five minutes. Then add tomato paste and flour and cook until vegetables are coated.
Add the bouillon, wine and mustard paste. Bring to a simmer and scrape the bottom of the skillet to loosen browned bits.
Reduce heat and cook until sauce begins to thicken (five minutes)
Slice cooked sirloin diagonally, approximately seven ml thick.
Add meat and any juice to the sauce and cook until beef is warmed through.
Remove the skillet from the flame and allow to cool until simmering stops.
Add sour cream and 1 tbls of wine.
Serve garnished with parsley.
Classic beef stroganoff does not call for any additional spice, but I take a leaf from the Chinese cooks, and add paprika or a dash of cayenne pepper to give it a slightly more exciting flavor. Correct seasoning to your own taste.
Serve with sautéed straw potatoes and pickled cucumbers, red wine, or, as Count Pavel would: with a shot of icy cold vodka! Invite your father over – only don’t tell his cardiologist!