Recipe by Nami-Nami. Above photo by Juta Kübarsepp for the September 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012)
Boeuf Stroganoff, a popular family classic, gets an seasonal-autumnal touch here from fresh chanterelle mushrooms. As I've mentioned in another post, stroganoff doesn't usually include mushrooms over here. Yet I can see why mushrooms are often paired with beef in this classic Russian dish. While cultivated mushrooms are all right during the winter season, it'd be silly to use the pale and rather bland-tasting white button (or even small brown cremini) mushrooms when the local forests are full of wonderful wild mushrooms. Hence the use of chanterelle mushrooms here instead.
Beef Stroganoff with Chanterelle Mushrooms
vegetable oil for frying
300 g beef sirloin or tenderloin or "stroganoff" or stir-fry strips
salt and black pepper
1 Tbsp mild paprika powder
1 onion, finely chopped
300 g fresh chanterelle mushrooms
3 Tbsp concentrated tomato purée
200 ml fresh cream*
fresh parsley, finely chopped
If you're using sirloin or tenderloin, then cut the meat into thin stirps about 1 cm wide and 5 cm long (1/2 inch wide by 2 inch long). Clean the mushrooms thoroughly, cut into smaller pieces, if necessary.
Heat oil in a large skillet on medium-high heat. Add the beef strips and brown quickly on all sides (in batches, if necessary). Transfer the meat onto a plate, sprinkle with salt, pepper and paprika pwider.
Add a little more oil to the pan, reduce the heat to medium. Add the onion and fry gently until softened.
Increase the heat to medium-high again, add the chanterelle mushrooms and fry for 4-5 minutes, until mushrooms are cooked.
Add the tomato concentrate, cook for a minute. Return the seasoned beef strips to the pan, alongside any liquid that's dripped into the plate. Add the cream and cook gently until heated through, the sauce has thickened and the meat is tender.
Taste for seasoning, add more salt and/or pepper, if necessary. Sprinkle with parsley and serve immediately.
We like to eat our stroganoff with mashed potatoes, but buttered wide egg noodles would also work well.
* You can use single cream, double cream, pouring cream, whipping cream, even half-and-half. Any of those would work well, giving you a lighter or richer stroganoff.
More Stroganoff recipes:
Kurzeme stroganoff aka Latvian pork stroganoff with pickles @ Nami-Nami
Oven-baked pork stroganoff with mayonnaise @ Nami-Nami
Mushroom stroganoff (vegetarian recipe) @ Nami-Nami
Classic beef stroganoff @ The Cook Who Knew Nothing
Mushroom stroganoff (vegetarian recipe) @ Cook Sister
Skinny mushroom stroganoff (vegetarian recipe) @ Skinny Taste
Ribeye and mushroom stroganoff @ Farmhouse Delivery Blog
Beef stroganoff @ Simply Recipes
Beef strogranoff @ My Baking Addiction
Beef stroganoff with gnocchi @ Eat, Live, Run
Chicken stroganoff @ Kayotic Kitchen
Venison stroganoff @ Hunter. Angler. Gardener. Cook
Maria's Russian beef stroganoff @ Natasha's Kitchen
Stroganoff (recipe in Finnish) @ Pastanjauhantaa
Savumakkara-stroganoff (recipe in Finnish) @ Hellapoliisi
Böfstrooganov (recipe in Estonian) @ Da Vahtra Residence
Böfstrooganov (recipe in Estonian) @ Ise tehtud, hästi tehtud
Böfstrooganov sinepi ja kartulipüreega (recipe in Estonian) @ Puhas rõõm
Home Cuisine: Estonian Cuisine: Russian Recipes: Gluten-free Recipes: Mushrooms Recipes: Red Meat Recipe for Beef Stroganoff with Chantarelle Mushrooms