Beef Stroganoff with Sautéed Potatoes

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beef-stroganoff-with-sauteed-potatoes

Beef Stroganoff with Sautéed Potatoes

beef-stroganoff-with-sauteed-potatoes-ingredients

Ingredients: fillet mignon, mushrooms, leek, potatoes, cornichons, sour cream, cognac, mildly spicy red pepper, Hungarian paprika, dill, olive oil, vegetable oil, salt.

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Cut fillet mignon pieces into 1/8-inch slabs.

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Then cut slabs into 1/8-inch strips lengthwise.

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Transfer meat strips into a bowl. Season generously with salt.

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Season meat with mildly spicy red pepper, such as Marash or Aleppo and Hungarian paprika.

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Drizzle with olive oil.

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Rub seasoning into meat strips and let it sit at room temperature for 30 minutes.

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Meanwhile, make sautéed potatoes. I like to buy tiny baby potatoes and slice them into three pieces, no peeling required.

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Saute in a hot pan with butter and vegetable oil for about 20 minutes, stirring often. Season with salt and pepper well.

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To start off beef stroganoff, make the base by slice leek thinly and washing/drying chanterelle mushrooms.

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Prep tiny cornichons by slicing them on a bias.

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Chop dill finely, including the stalks.

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Heat wide-sided sauté pan over medium heat, pour a dash of oil, add leeks and sauté for 5 minutes, or until slightly browned. Then add mushrooms, sauté for 10 minutes, season with salt and Aleppo pepper.

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Transfer to a plate, set aside.

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On medium-high heat, make the same pan hot, pour a dash of oil and add meat to the pan. Sear it quickly for few minutes, until almost done. Kitchen tip: Fillet mignon is an expensive cut of meat, do not overcook it, the meat should taste tender and not rubbery.

beef-stroganoff-with-sauteed-potatoes-add-cognac

Add a good splash of cognac to the meat, step away (don't lean towards the pan when lighting) and light up the alcochol.

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Let the alcohol burn off by itself, it usually takes less then a minute.

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Then add leeks/mushrooms.

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3-4 tablespoons of sour cream or Greek yogurt.

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Stir to combine until sour cream is melted and becomes a sauce.

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Turn off the heat and add cornichons and dill. Stir to combine.

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Serve beef over sautéed potatoes, sushi rice or egg pasta, garnished with extra fresh dill, cornichons, lemon zest and Aleppo pepper. Serve hot!

beef-stroganoff-with-sauteed-potatoes

 

Bon Appétit!
Svitlana

Beef Stroganoff with Sautéed Potatoes

recipe details

Serves 4

Ingredients

For the meat
  • 2 x 8 oz. fillet mignon pieces
  • 2 tablespoons Hungarian paprika
  • ½ tablespoon Aleppo pepper (or any other mildly spicy red pepper)
  • Splash of brandy or cognac
  • Vegetable oil
  • Salt
For the mushrooms
  • 1 leek, thinly sliced
  • 12 oz. chanterelle mushrooms
  • 1/8 teaspoon Aleppo pepper or to taste
  • Vegetable oil
  • Salt
To assemble
  • 4 tablespoons sour cream or whole Greek yogurt
  • 4 tablespoons dill, finely chopped
  • 12 small cornichons, sliced on a bias
  • 1 lemon, zested
  • Aleppo pepper to taste
To serve
  • 1 cup (uncooked) sushi rice or 1 lb. sautéed baby potatoes or 1 lb. egg pasta such as tagliatelle

Directions

  1. Heat wide-sided sauté pan over medium heat, pour a dash of oil, add leeks and sauté for 5 minutes, or until slightly browned. Then add mushrooms, sauté for 10 minutes, season with salt and Aleppo pepper. Transfer to a plate, set aside.
  2. Cut fillet mignon into 1/8-inch slabs, then cut slabs into 1/8-inch strips, transfer to a bowl. Season meat generously with salt and spices, drizzle with oil and mix with your hands to combine, rubbing seasoning into meat strips. Let sit at room temperature for 30 minutes. On medium-high heat, make the same pan hot, pour a dash of oil and add meat to the pan. Sear it quickly for few minutes, until almost done. Kitchen tip: Fillet mignon is an expensive cut of meat, do not overcook it, the meat should taste tender and not rubbery.
  3. Add a good splash of cognac to the meat, step away (don't lean towards the pan when lighting) and light up the alcohol.  Let the alcohol burn out, it usually takes less then a minute. Then add leeks/mushrooms, sour cream, cornichons and dill. Stir well for few minutes or until sour cream is well incorporated.
  4. Serve over rice, potatoes or egg pasta garnished with extra fresh dill, cornichons, lemon zest and Aleppo pepper. Serve hot!
 

share your thoughts

2 thoughts on “Beef Stroganoff with Sautéed Potatoes”

    1. Thank you so much!!! I apologize my post is missing an introduction:))), this past week was absolutely crazy, I need to write it asap. But this stroganoff is absolutely delicious, because of the quality of meat I used- filet mignon! Give it a try when you have a chance! Lighting a fire is not necessary but adds another note to the taste profile.

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