Beef Stroganoff "Chess"

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 821, total fat 31 G., saturated fats 9 G., proteins 32 G., carbohydrates 98 G., fiber 6 G., cholesterol 63 mg, sodium 1058 mg, sugar 10 G.

Only after tasting this intricate, checkerboard-style dish will your guests realize they're in the midst of beef stroganoff, presented haute cuisine style. It features mushrooms, beef, sour cream, and even pasta. Cubes of juicy, lightly seared beef steak alternate with cubes of mushroom jelly, all served on wide strips of tagliatelle pasta with a dollop of sour cream sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 teaspoons of sugar
220 g beef tenderloin
120 ml dark beer
1 tbsp. salt
Olive oil
Truffle salt
Ground black pepper
1 package of mushroom tagliatelle
0.5 cup sour cream
2 tbsp. beetroot juice
2 tablespoons of vodka
16 small mushroom caps, for garnish
2 cups beef broth
3 teaspoons agar-agar
2 tablespoons of vegetable oil
2 shallots, diced
2 packs of assorted mushrooms

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: egg noodles, beef, sour cream, vodka, shallots, mushrooms, dark beer, truffle salt

Cooking the dish according to the recipe:

Chill a small baking sheet in the refrigerator. Mix 0.5 cups of beef broth with agar-agar in a bowl and let it steep.
In a medium saucepan over medium heat, heat the vegetable oil and add the shallots, mushrooms, remaining 1.5 cups of beef broth, beer, salt, and sugar. Bring to a boil. Add the agar-agar mixture and simmer for 5 minutes. Remove from heat. Pour onto a cold baking sheet and refrigerate until the broth sets.

Slice the beef tenderloin into 0.5 cm thick medallions and pound them as thinly and evenly as possible. Heat 1 tablespoon of olive oil in a large skillet over high heat and fry the beef slices on one side. Sprinkle with truffle salt and black pepper. Fry in batches, adding more oil if necessary. Transfer the beef slices to a large plate or baking sheet and place in the freezer until ready to serve.
In a bowl, combine sour cream, beetroot juice, and vodka. Refrigerate until ready to serve. Cook the pasta. Drain and toss with olive oil.
Cut the chilled beef into even squares measuring 2.5 x 2.5 cm. Cut the mushroom jelly the same way. Arrange the pasta on a flat plate, approximately 2-3 strips per serving. Arrange the mushroom jelly squares and beef squares on top of the pasta in a checkerboard pattern (3 x 3). Garnish with beetroot sour cream and mushroom caps.

Author of the recipe - The recipe is taken from Ted Allen's "Tasteless Dish Makeover" show at New York Fashion Week.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Meat / Vegetables and mushrooms / Justin Warner

Similar recipes