Bœuf Stroganoff

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the shallot into small cubes and mince the garlic. Trim the mushroom stems and cut into quarters. Have all ingredients ready before cooking begins
   ▶ ≈0:19
2. 2
   Slice the pickled gherkins into thin strips and chop the fresh parsley after washing and drying thoroughly
   ▶ ≈1:39
3. 3
   Cut the beef against the grain into finger-width strips and season with salt. Keep pieces at a proper thickness to prevent drying during cooking
   ▶ ≈1:59
4. 4
   Heat a skillet until very hot and add oil. Sear the beef in batches without overcrowding, cooking until browned on both sides (about 2-3 minutes per side). Transfer to a plate to cool, spreading it out to allow air circulation underneath
   ▶ ≈2:59
5. 5
   In the same unwashed pan, dry-fry the mushrooms without added fat until they release liquid and brown. Continue until noticeably shrunken and well-colored
   ▶ ≈4:36
6. 6
   Add a small piece of butter and reduce heat. Sauté the shallots and garlic gently until softened without browning
   ▶ ≈4:57
7. 7
   Deglaze with dry white wine and let it reduce almost completely. Add a scant teaspoon of flour and stir gently to form a light roux for thickening
   ▶ ≈5:19
8. 8
   Pour in the cream and season with freshly ground black pepper and salt. Add a small splash of beef stock if available to enhance flavor
   ▶ ≈5:39
9. 9
   Stir in mustard (about half a teaspoon), noble sweet paprika, and a splash of Worcestershire sauce. Adjust seasonings to taste
   ▶ ≈6:43
10. 10
    Return the seared beef and any accumulated juices to the pan. Warm through gently without prolonged cooking—just heat briefly
    ▶ ≈7:17
11. 11
    Remove from heat and stir in fresh parsley. Plate the stroganoff with sauce, garnish with gherkin slices and extra parsley. Optional: top with a dollop of sour cream or crème fraîche
    ▶ ≈7:31