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Knights of the Vine RUSSIA


Beef Stroganoff – The Right Way
Beef Stroganoff is mainly a Russian dish that appeared in mid 19th century. But now it’s one of the most popular ex-pat dishes judging by the number of them in Moscow steak-houses where this delicacy is always on the menu. Now Passport reveals the secrets of the real Beef Stroganoff recipe thanks to Vyacheslav Delberg, Goodman restaurants’ chief chef.
Vyacheslav Delberg

Beef Stroganoff is cooked from undercut, which is finely sliced. At Goodman we use Australian marmoreal beef which has a very special taste. But at home, Beef Stroganoff can be cooked from average veal or beef. The most important thing rule is to only roast the meat for few minutes, so it should be lightly cooked. That’s the true Beef Stroganoff taste. Potato puree is, to my mind, the best trimming for it.”


Beef undercut (500 grams)
Champignons (200 grams)
White mushrooms (300 grams)
1 cup cream
2 onions
¼ cup of nutmeg
Pepper, salt to taste

First, cut the meat into thin (5-6 mm) slices. Put it onto a plate and let it sit while you make the sauce.

Heat a frying pan until it gets burninghot, then add 10 teaspoons of sunflower oil. Fry the white mushrooms in the pan, stirring them constantly. Some minutes later, when the mushrooms have fried a little, add champignons to the pan and keep on stirring the mix.

At the same time, take the cup of cream, pour it into another previously heated pan and warm it until it gets dense.

Grate a handful of nutmeg.

Pour the hot cream into the pan with the mushrooms and add the nutmeg. After the cream has evaporated a little, go on stirring the mix. When the sauce becomes dense enough, take it off the stove and cover it with a lid.

Cut the onions into tiny cubes. Heat the clean pan to the maximum, add 10 teaspoons of sunflower oil. Add the onions and let them fry a bit, then put them out onto a single plate.

Then lay the pieces of meat out onto the pan and stir them continually. The meat should be assigned uniformly on the frying surface. Remember, you don’t have to roast the meat too much, do it for 4-5 minutes only. Add some salt, ground pepper and fried onion to the meat and stir again. Then take the pan off the oven, pour the contents into a vessel (like you see on the picture) and add the milk sauce with mushrooms and champignons. Sprinkle the dish with greens (parsley, dill).

Serve with potatoes.

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