Beef Stroganoff with Beet and Strawberry Garnish
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
23
🍽️ Servings
4
Description
The great experimenter John Smith adds snails to his beef stroganoff, and the garnish features beets in three forms. In fact, beets are Smith's favorite vegetable; he dreams of creating a menu where they appear in every dish.
Ingredients
- Tarragon - 0.2 oz
- Beef - 8.8 oz
- Sour Cream - 3.5 oz
- Paprika - 1 tablespoon
- Grapeseed Oil - 1 fl oz
- Beetroot - 3 pieces
- Strawberry - ½ glasses
- Mustard Greens - 4 pieces
- Sweet Pepper - 1 piece
- Red Wine Vinegar - 2 spoons
- Balsamic Vinegar - 2 spoons
- Sugar - 2 spoons
- Butter - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Snails - 10 pieces
- Cognac - 1 fl oz
- Ground Cinnamon - 1 tablespoon
- Ground clove - ½ spoons
- Star anise - ½ spoons
- Ground coriander - ½ spoons
- Nutmeg - to taste
- Grated Ginger Root - a pinch
Step by Step guide
Step 1
Cut two beets into small cubes and the third one into thin rounds, preferably using a mandoline rather than by hand. Place the beet rounds in a bowl along with the beet greens, pour in a cup of water and a tablespoon of balsamic vinegar. Mix the contents of the bowl with your hands to ensure everything is evenly coated, and let it steep for about twenty minutes.
Step 2
Heat a skillet and pour in a little vegetable oil. Add the beet cubes, season with salt, and sprinkle with a pinch of sugar. Stir the contents of the skillet, then add a teaspoon of balsamic vinegar and half a teaspoon of red wine vinegar. After half a minute, pour in a cup of water. Cover with a lid and let it cook for about fifteen minutes.
Step 3
Slice the bell pepper into very thin strips. Heat a skillet well and add just a tiny bit of vegetable oil; if there's too much, drain the excess. Add the pepper, season lightly with salt, and, stirring vigorously or tossing the peppers in the skillet, sauté for half a minute.
Step 4
When most of the liquid has evaporated from the glazed beets, add the spices. Stir and after half a minute, add the strawberries and pour in a tablespoon of the water used to soak the beet greens and beet slices. Sprinkle with regular water and after a few seconds, when the berries have softened, remove the saucepan from the heat.
Step 5
Cut the beef into small cubes, about two by two centimeters, so that the meat cooks quickly. Mix a pinch of salt with ground paprika and rub this mixture into the meat using your hands. Heat a skillet, pour in a little vegetable oil, and add 15 grams of butter. When the oil starts to foam, add the meat and stir-fry for half a minute.
Step 6
When the butter starts to darken slightly, add another 10 grams of butter and 3 tablespoons of sour cream. It is important to stir the beef stroganoff continuously so that the meat cooks evenly and quickly, followed by simmering. Just a minute after adding the sour cream, you can remove it from the heat. Season with pepper, pour in the brandy, add another 10 grams of butter on top, and cover with a lid.
Step 7
Cut the grape snails into small pieces. Heat a skillet, add a little vegetable oil, then add the escargot and a piece of butter. Sauté the snails, stirring, for half a minute, then add them to the beef and cook on low heat for fifteen seconds. Before serving, add another spoonful of fresh sour cream to the beef stroganoff for color.
Step 8
Heat half a cup of beet water with a teaspoon of sugar and a teaspoon of red vinegar. Once the sugar has dissolved, add tarragon leaves to the saucepan, and after half a minute, pour the contents into shot glasses. Serve them alongside glazed beets arranged on the tarragon leaves, sliced beet disks, paprika, and beef stroganoff.
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