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Le Chaudron recipe
Bœuf Stroganoff
Beef Stroganoff
⏱ 45 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)sirloin, thinly sliced
500 g (18 oz)button mushrooms
2yellow onions
4 clovesgarlic
300 ml (1¼ cups)thick crème fraîche
100 g (3½ oz)Russian-style picklessmetana
200 ml (¾ cup)beef stock
100 ml (½ cup)vodkaor cognac
3 tbspstrong Dijon mustard
2 tbspsweet paprika- 1 tspsmoked paprika
4 tbspsunflower oil
60 g (2 oz)unsalted butter
1 tbspflour
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 800 g (28 oz) sirloin, thinly sliced
- 500 g (18 oz) button mushrooms
- 2 yellow onions
- 4 cloves garlic
- 300 ml (1¼ cups) thick crème fraîche
- 100 g (3½ oz) Russian-style pickles smetana
- 200 ml (¾ cup) beef stock
- 100 ml (½ cup) vodka or cognac
- 3 tbsp strong Dijon mustard
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 4 tbsp sunflower oil
- 60 g (2 oz) unsalted butter
- 1 tbsp flour
- 1 bunch of flat-leaf parsley
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the beef out 30 minutes ahead and slice 5 mm (¼ in) thick against the grain.
- Thinly slice the 2 onions. Remove the germ from the 4 garlic cloves and chop finely. Cut the pickles into thin strips.
- Wipe the 500 g (18 oz) of mushrooms and slice 5 mm (¼ in) thick. Season the beef generously just before cooking.
- Heat 2 tbsp of sunflower oil and 20 g (1½ tbsp) of butter in the large cast-iron sauté pan over very high heat until just smoking and sear the beef in batches for 2 minutes.
- Set the beef aside on a warm plate. Melt 20 g (1½ tbsp) of butter in the pan and cook the onions over medium heat for 8 minutes until golden.
- Add the garlic and mushrooms and cook over high heat for 8 minutes until browned and dry. Sprinkle with the flour and paprika and stir for 1 minute.
- Add the vodka (or cognac) and flambé for 30 seconds. Add the hot beef stock and mustard and reduce over medium heat for 5 minutes.
- Stir in the crème fraîche and bring to a gentle simmer — don’t boil or it will split. Return the beef and its juices for 2 minutes. Add the pickles and sprinkle with parsley.
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