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Ingredients
Beef Stroganoff with Potato Puree
- For the beef stroganoff
- 600 grams Beef fillet
- salt
- peppers
- 1 Tbsp clarified butter
- 1 onion
- 100 milliliters dry Red wine
- 150 grams Pickled cucumber (from a jar)
- 150 grams Beets (from a jar)
- 1 Tbsp vegetable oil
- For the potato puree
- 500 grams starchy potatoes
- salt
- 1 small shallot
- 3 Tbsps Chicken broth
- 3 Tbsps balsamic vinegar
- 4 Tbsps grapeseed oil
- peppers
- 4 Tbsps milk
- 4 Tbsps Whipped cream
- 1 pinch freshly grated Nutmeg
- 1 Tbsp Truffle oil
For the beef stroganoff: cut meat into 2 cm (approximately 3/4 inch) cubes, season with salt and pepper. Heat 1/2 tablespoon of butter in a pan, brown meat for about 3-5 minutes on high heat and remove from the pan. Peel onion and chop finely. Heat remaining butter in the pan. Saute onion briefly. Add wine to the pan and simmer briefly. Return meat to the pan and simmer, covered, for about 8-10 minutes on medium heat. Season with salt and pepper. Drain pickles and beets, cut into fine strips. Heat oil in another pan and saute pickles and beets briefly. Arrange meat on four plates, place pickles and beets next to it.
For the potato puree: peel potatoes, chop coarsely and cook in salted water for about 25 minutes or until tender. Peel shallot and chop finely, mix with broth, balsamic vinegar, grapeseed oil, salt and pepper. Drain potatoes in a colander and let evaporate shortly. Heat milk and cream in a saucepan, add potatoes and mash with a potato masher, add broth mixture. Season with salt, pepper and nutmeg, add truffle oil. Serve beef stroganoff accompanied with potato puree.
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 49.9 g | (51 %) | ||
| Fat | 43.02 g | (37 %) | ||
| Carbohydrates | 41.58 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.79 g | (16 %) |