Russian Boeuf Stroganoff
This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
Ingredients
Protein
- 1 lb beef sirloin (see notes for substitutes) cut in ½ stripes
Fresh Produce
- 8 oz mushrooms see notes for substitutes
- 1 onion chopped
- 3 cloves garlic shopped
- 1 orange for juice
Dairy
- 8 oz sour cream or heavy cream
Packaged Goods/Staples
- 1/8 cup red wine
- 8 oz wide noodles of your choice cooked
- flour
- vegetable oil
- salt & pepper
Optional for Garnish
- parsley or chives chopped
Boeuf Stroganoff Culinary Spice Kit
- Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
- Pouch [2] pink pepperberries
Suggested Sides
- noodles wide noodles recommended
- rice any type
- fresh side salad
Instructions
Prepare Beef
- On a PLATE, season beef with salt & pepper to taste.
- Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.
Cook
- In a large PAN, heat 2 tbsp oil until sizzling.
- Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
- Transfer the beef to a PLATE. Cover.
- In the same PAN, heat 1 tbsp oil.
- Fry onions over medium heat until translucent.
- Add garlic, mushrooms, and Stroganoff [1] spices.
- Cook over medium heat until the mushrooms are almost cooked.
- Add wine and cook until it’s evaporated.
- Add orange juice and cream.
- Bring to a boil and cook for 1-2 minutes. Turn off!
- Return beef and stir to quickly reheat.
Serve
- Serve sauce over noodles.
- Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
- Enjoy!
Notes
Variations
- Substitute beef with veal, pork, chicken, or turkey.
- Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
Russian Boeuf Stroganoff
This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
Shopping List
- 1 lb beef sirloin (cut in ½ stripes)
- 8 oz mushrooms
- 1/8 cup red wine
- 8 oz sour cream or heavy cream
- 8 oz wide noodles of your choice (cooked)
- 1 onion (chopped)
- 3 cloves garlic (shopped)
- 1 orange for juice
- flour
- vegetable oil
- salt & pepper
Optional for Garnish
- parsley or chives (chopped)
Boeuf Stroganoff Culinary Spice Kit
- Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
- Pouch [2] Pink peppercorns
Prepare
- On a PLATE, season beef with salt & pepper to taste.
- Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.
Cook
- In a large PAN, heat 2 tbsp of oil until sizzling.
- Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
- Transfer the beef to a PLATE. Cover.
- In the same PAN, heat 1 tbsp of oil.
- Fry onions over medium heat until translucent.
- Add garlic, mushrooms, and Stroganoff [1] spices.
- Cook over medium heat until the mushrooms are almost cooked.
- Add wine and cook until it’s evaporated.
- Add orange juice and cream.
- Bring to a boil and cook for 1-2 minutes. Turn off!
- Return beef and stir to quickly reheat.
Serve
- Serve sauce over noodles.
- Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
- Enjoy!
Variations
-
Substitute beef with veal, pork, chicken, or turkey.
-
Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
-
Substitute noodles with 2 cups of rice.