Beef Stroganoff

Ingredients

• 600 g beef fillet
• Salt
• Pepper
• 1 Tbsp clarified butter
• 1 onion
• 100 ml dry red wine
• 150 g pickled cucumbers (from jar)
• 150 g beetroot (from jar)
• 1 tbsp neutral vegetable oil
• 500 g starchy potatoes for boiling
• Salt
• 1 small Shallot
• 3 tbsp chicken broth
• 3 tbsp balsamic vinegar
• 4 tbsp grape seed oil
• Pepper
• 4 tbsp milk
• 4 tbsp whipping cream
• a pinch freshly grated nutmeg
• 1 tbsp truffle oil

Instructions

1. 1.

   Cut the meat into about 2 cm cubes, season with salt and pepper. Heat ½ tbsp clarified butter in a pan, sear the meat over high heat for 3-5 minutes until browned all around, remove from pan and set aside. Peel and finely chop the onion. Warm the remaining butter in the pan, sauté the onion briefly. Add wine, bring to a quick boil. Return the meat to the pan, cover and simmer on medium heat for 8-10 minutes. Season with salt and pepper. Drain the pickled cucumbers and beetroot, slice into fine strips. Heat oil, quickly warm the cucumber and beet strips in it. Distribute the goulash onto four plates, top with cucumber and beet strips.

2. 2.

   For the mashed potatoes, peel the potatoes, roughly cube them and cook in a pot of salted water on medium heat covered for about 25 minutes until tender. Peel and finely chop the shallot, mix with broth, balsamic vinegar, grape seed oil, salt and pepper. Drain the potatoes into a colander and let steam off briefly. Heat milk and cream in a pot, add the potatoes, mash into a puree with a potato masher. Season with salt, pepper and nutmeg, stir in truffle oil. Plate the beef goulash over the mashed potatoes and serve.