Stroganov Velikij

Introduction

The Stroganov Velikij recipe has its roots deeply entrenched in the rich culinary history of Russia. It is believed to be derived from the classic Beef Stroganoff, a dish that has evolved over centuries, acquiring various cultural influences along the way. The name is associated with the prominent Stroganov family of Russia, who were famous for their wealth, art, and love for exquisite cuisine. Considered a grander version of the classical recipe, Stroganov Velikij elevates it with more luxurious ingredients and a refined technique. Cooking Stroganov Velikij is not just about preparing a meal; it's about embracing a tradition that brings warmth, comfort, and sophistication to the dining table.

Ingredients

• Beef tenderloin - 1 kg
• Onions - 2 large, finely sliced
• Mushrooms - 300g, sliced
• Butter - 100g
• Olive oil - 2 tablespoons
• Flour - 2 tablespoons
• Beef broth - 500ml
• Sour cream - 200ml
• Dijon mustard - 2 tablespoons
• Salt - to taste
• Black pepper - freshly ground, to taste
• Paprika - 1 teaspoon
• Parsley - chopped, for garnish
• Lemon juice - 1 tablespoon

Optional Ingredients

• Brandy - for flambé, 50ml
• Truffle oil - a drizzle, for aromatic richness

Preparation

Start by preparing the beef. Cut the beef tenderloin into thin strips, around 1 cm by 5 cm. Ensure the pieces are uniform for even cooking. Season them with a generous amount of salt and pepper and let them rest for about 30 minutes to absorb the flavors. Meanwhile, prepare the other ingredients. Slice the onions and mushrooms and set them aside separately.

Cooking Process

1. Heat a large frying pan over medium-high heat and add the olive oil and half the butter. Once the butter has melted and starts to sizzle, add the beef strips in a single layer. It is crucial not to overcrowd the pan, so cook in batches if necessary. Sauté the beef on each side for about 2 minutes until browned. Remove beef from the pan and set aside.
2. In the same pan, reduce the heat to medium and add the remaining butter. Stir in the onions and cook until translucent, around 5 minutes. Follow by adding the mushrooms and continue to sauté until both are caramelized, roughly another 5-7 minutes.
3. Sprinkle the flour over the onions and mushrooms, stirring well to form a roux. Gradually pour in the beef broth, whisking continuously to avoid lumps. Bring this mixture to a simmer for about 10 minutes, letting it thicken.
4. Return the beef to the pan, ensuring to incorporate all juices released from the meat. Stir in the sour cream, Dijon mustard, and sprinkle paprika over the top for an added depth of flavor. Let the dish simmer for another 5 minutes, stirring occasionally.
5. For those choosing to add a touch of opulence, now is the time to flambé. Pour the brandy over the mixture and ignite it using a long matchstick carefully. The flames will quickly engulf and then subside, providing a subtle caramelized essence.
6. Finish the dish with a squeeze of lemon juice and fresh chopped parsley.
7. Should you desire, drizzle with truffle oil to elevate the aroma and flavor profile even further.

How to Enjoy

Serve Stroganov Velikij warm, paired with freshly toasted garlic bread or classic egg noodles. This dish also complements a robust red wine, such as a Cabernet Sauvignon or Merlot. As you indulge in each bite, let the flavors transport you to the regal dining halls of historical Russia. The creamy, tender notes are designed to accentuate the lush, well-balanced seasoning of the beef and mushrooms. This dish is not just a meal but an experience, meant to be shared among friends and family, enveloping them in the comfort and warmth reminiscent of a rich Russian heritage.

Cooking Time

For assistance with timing and ensuring your Stroganov Velikij is cooked to perfection, consider using a cooking timer to track each step precisely.