Beef Stroganoff by Gabriel Gouveia
From TP in Brazil
INGREDIENTS
HOW TO PREPARE
• 400 grams filet mignon, cut into thin strips • 2 medium potatoes, peeled and cut into cubes (leave aside in a bowl of water to remove the starch) mushrooms. Do not discard the pickling water. • 2 boxes heavy cream/table cream • 320 grams of ketchup • 300 grams sliced • Cognac and dry white wine • 50 grams unsalted butter • Salt to taste
01. In a saucepan over medium heat, add the butter. 02. When completely melted, add the strips of filet mignon and season with salt to taste. Sauté well. 03. When the meat is golden and has started to release its juices, cover the pan and let it cook for 3 minutes. 04. Remove the meat juices and set aside. 05. Add ½ cup of brandy to the meat. Using a long match, carefully flambé, stirring slowly. 06. When the flames go out, add ketchup and the mushrooms along with their pickling liquid. 07. Then, add ⅓ cup of dry white wine and mix well. 08. Return the reserved meat juices to the pan, mix everything, and cover, allowing the sauce to thicken. 09. In the meantime, prepare the French fries. Drain and dry the diced potatoes well. 10. Fry them twice to ensure they are crispy. 11. After frying, drain excess oil and place them in a bowl, seasoning with salt to taste. 12. With the potatoes ready, return to the stroganoff. The sauce is thickened and almost finished. 13. Add the chilled cream and mix with gentle, circular movements to incorporate. Be careful not to mix too vigorously to avoid curdling.
Global Meat Classics | Tastes That Cross Borders
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