There are a few classic dishes around that I could eat every day. Maybe not all of them are the healthiest options, but they are indeed so good there’s almost a daily craving. Most of these recipes I do over and over again I have posted on this blog. And at the very heart of crave-worthy dishes, there’s the Beef Stroganoff recipe.

Beef Stroganoff is a great dish on its own, of course, but also serves as a basis or framework recipe for a lot of other dishes. Think venison Stroganoff, for example. Or as a basis for other sauces involving red meats, and different kinds of pasta. Beef Stroganoff also makes for a great pasta sauce which coats noodles perfectly.

The great thing about Stroganoff is that it is composed of the main essential ingredients of the classic Europan kitchen: Meat, Onions, Cream, Pepper and other condiments, Mustard, Pickles, and Alcohol.

The ingredients.

400 g of finely sliced beef tenderloin
1 large onion, thinly sliced
250 g portobello mushrooms, thinly sliced
500 ml beef stock
200 g Creme fraiche
100 ml liquid cream
1 tbsp butter
1 tbsp vegetable oil
1 tbsp whole-seed mustard
1 laurel leaf
2 cl Brandy
2 cl Vodka
2 thinly sliced gherkins
1 tsp pickled green pepper
Salt & Pepper

The beef stroganoff recipe.

In a heavy skillet, heat oil and butter over medium heat and stir-fry for about 6-7 minutes, until done. Set aside, and in the same pan heat up some more oil to very high temperature and flash-fry the beef for a minute until seared on the outside. Add vodka and brandy and stir until the alcohol evaporates. Add stock, mustard, laurel leaf, gherkins, and salt/pepper. Bring to a boil and add the onions/mushrooms. Simmer for a few minutes. Add the Creme fraiche and liquid cream, stir until creamy and serve with Linguine or Tagliatelle noodles or Spaetzle.