My dears, with today’s recipe I’m taking you on a culinary journey to Russia. So I have a fine and very tasty Boeuf Stroganoff for you. The chopped meat is considered the Russian national dish, although even today there is no consensus about its true origin. The fact is that a Russian chef presented the dish at a cooking competition in Paris in 1891 and called it Bœuf Stroganoff. The name comes from a Russian noble family for which the young chef probably once worked. The special thing about this dish is the fillet tips, which makes it much more noble than our German version.
I prepared the Boeuf Stroganoff in the Tefal Ingenio pan. This not only impresses with its elegant design, but also with the usual Tefal quality. Thanks to the resistant Titanium Excellence non-stick coating, you can cook in the Ingenio in a low-fat and calorie-conscious manner. Equipped with a removable handle made of thermoplastic, the pan is ovenproof up to 250 degrees without the handle. So you can simply slide them into the oven without much effort, remove the handle with just one click and then get it out again with just one click and without potholders. I have a potholder problem because they always disappear when I need them. Then I usually use tea towels and bang, I burned myself. Another advantage of the detachable handle is the small space requirement. So you can simply stack pots and pans on top of each other and place the handle in the cutlery tray. But the most important advantage for me is the beautiful design. The pan looks really classy and can therefore be used perfectly for serving.
For 2 people:
200 g fresh tagliatelle (from the refrigerated section)
300 g beef fillet tips
1 large white onion
1 green pepper
2 small gherkins
2 teaspoons vegetable stock powder
150 g firm sour cream
1 teaspoon medium-hot mustard
1 level tablespoon flour
1 pinch sugar
some olive oil
salt & Pepper
Take the meat out of the fridge about 30 minutes before roasting so that it can reach room temperature. In the meantime, peel the onions and cut them into fine rings. Wash and dry the peppers, remove the core and cut into thin slices. Also cut the cucumbers into thin slices. Pat the meat dry and cut into strips.
Cook pasta according to package instructions until al dente. Preheat the oven to 80 degrees (top and bottom heat). Heat the oil in the larger Ingenio pan (26mm) on the highest level. Now add the meat and sear it in batches. Season the fried strips with salt and pepper, place in the smaller pan (22), then place in the oven to rest.
Now add the peppers and onions to the large Ingenio pan and sauté for about 4 minutes. Dust with flour and sauté briefly until light. Deglaze with 200 ml water and bring to the boil. Now stir in the broth, add the cucumbers and let simmer uncovered for another 4 minutes. Stir the sour cream and mustard into the beef stroganoff and add the fillet strips. Season with salt, pepper and sugar and serve immediately with the pasta.