Beef Stroganoff

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 800 gr Daging has luar/has dalam, 150 ml Krim, 1 st Mustard
• ½ Bawang bombay-cincang, Daun bawang-iris (hanya putihnya)
• 225 gr Jamur kancing-iris, 80 ml Krim asam/Yogurt-suhu ruang
• 1 st Pala bubuk, 60 ml dry Wine putih, 1 st Kaldu sapi bubuk
• 2 Bawang merah & 3 Bawang putih-cincang, 1 sm Tomat pasta
• 115 gr Mentega, 2 st Garam, 30 gr Terigu, 1 st Lada hitam
• 1 st Tarragon kering, 1½ st Lada bubuk, 2 sm Olive oil

 

Cara membuat

• Potong2 tipis daging berukuran± 2½X6½ cm & bumbui dengan ½ st garam & ½ st lada. Panaskan 45 gr mentega di panas sedang. Naikkan suhu api, masukkan daging. Masak hingga berwarna kecokelatan. Angkat daging & sisihkan. Simpan cairan yang keluar dari daging.
• Tumis bawang merah, bombay, daun bawang & bawang putih dengan olive oil di api sedang selama 1-2 menit. Angkat & campur tumisan di daging. Sisihkan.
• Lelehkan 45 gr mentega di panas sedang. Masukkan jamur, taburi pala & tarragon. Aduk2 selama ± 4 menit sampai jamur matang. Angkat dari api & satukan dengan daging. Sisihkan.
• Lelehkan 25 gr mentega. Masukkan terigu, aduk cepat hingga mentega terserap di terigu. Beri cairan daging, kaldu bubuk, krim asam, krim, tomat pasta, mustard & wine. Aduk rata. Masukkan jamur-daging. Bumbui dengan 1½ st garam, 1 st lada bubuk & lada hitam. Masak sambil diaduk2 hingga saus mengental & tinggal tersisa 1/3nya. Sajikan dengan pasta, kentang atau spätzle.

 

Ingredients

• 800 gr Sirloin/Tenderloin beef, 225 gr Button mushrooms-sliced
• ½ Onion-minced, 2 Shallots & 3 Garlic cloves-minced, 2 tsp Salt
• 2 Green onions-sliced (white parts only), 1 tsp Beef broth powder
• 1 tbsp Tomato paste, 115 gr Butter, 150 ml Cream, 30 gr Flour
• 80 ml Sour cream/yogurt-room temperature, 2 tbsp Olive oil
• 1 tsp Tarragon, 1½ tsp ground Pepper, 1 tsp Black peppercorns
• 1 tsp ground Nutmeg, 1 tsp Mustard, 60 ml dry White wine

 

Directions

• Slice the beef into thin strips, ~ 2½X6½ cm & season it with ½ tsp of both salt & pepper. Melt 45 gr of butter in a skillet over medium heat. Increase the heat to high/medium high & then stir in beef. Cook until it browned; remove from heat & set it aside. Save the juice from the meat & set it aside.
• Sauté shallots, onion, green onion & garlic over medium heat for 1-2 minutes. Remove from the heat & then combine it with the beef. Set it aside.
• Melt 45 gr of butter over medium heat. Add in mushrooms. Sprinkle with nutmeg & tarragon. Keep stirring it constantly for ~ 4 minutes. Remove from the heat & put it into the beef. Set it aside.
• Melt 25 gr of butter; add in the flour. Stir well until it soaks the butter. Pour in the meat juice, broth powder, sour cream, cream, tomato paste, mustard & white wine. Stir until it incorporated & then add in the beef, onion & mushrooms. Season with 1½ tsp salt, 1 tsp pepper & black peppercorns. Constantly stir until the sauce thickens & only 1/3 part of the sauce left. Serve over pasta, potatoes or spätzle.