Classic Creamy Beef Stroganoff
"Indulge in an authentic Russian masterpiece featuring melt-in-your-mouth beef fillet and a luxurious, hand-soured cream sauce served over traditional toasted kasha."
Instructions
Slice the beef fillet across the grain into thin pieces about 5–6 cm long, then cut into fine strips. Set aside at room temperature.
In a bowl, whisk the cream and yogurt until smooth. Let stand at room temperature for 2–3 hours to lightly sour; this improves flavor and helps prevent curdling.
Heat half of the butter in a wide pan over low heat. Add the onion and sauté gently until soft and translucent, without browning.
Add the mushrooms, season with salt and pepper, and cook for 3–4 minutes until tender and their moisture has evaporated. Keep warm over very low heat.
In a separate heavy skillet, melt the remaining butter over low heat. Increase to medium-high, add the beef strips, and stir quickly just until the meat changes color. Do not overcook. Remove from heat immediately.
Lower the heat under the mushroom pan and gently stir in the cream mixture. Add the beef and any juices, mixing carefully to warm through without boiling.
Transfer to a serving dish, garnish generously with fresh dill, and serve immediately with warm kasha.