Strogonow recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Stash Café›Strogonow Recipe

Strogonow Recipe

Inspired by Stash Café
Time1h
Serves4

Lanières de filet de boeuf dans une sauce au vin rouge et champignons, servies avec pates de patates et salade de betteraves.

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Ingredients

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Main Ingredients

For the Potato Pasta

For the Beetroot Salad

Method

Beef Stroganoff Preparation

  1. 1

    Cook the Beef

    Slice the beef fillet into thin strips. In a skillet, heat olive oil over medium-high heat and add the beef strips. Season with salt and pepper. Sear the beef for about 3-4 minutes until browned. Remove from the skillet and set aside.

  2. 2

    Prepare the Sauce

    In the same skillet, add butter and let it melt. Sauté chopped onion and minced garlic until fragrant. Add sliced mushrooms and cook until tender. Pour in red wine, scraping the bottom of the skillet to deglaze. Let it simmer for a few minutes.

  3. 3

    Combine Ingredients

    Stir in beef broth and return the beef to the skillet. Simmer for another 5-7 minutes until the sauce thickens slightly. Adjust seasoning to taste.

Potato Pasta Preparation

  1. 4

    Make the Dough

    In a bowl, mix potato flour and salt. Create a well in the center and add eggs. Mix until a smooth dough forms. Let it rest for 15 minutes.

  2. 5

    Shape the Pasta

    Roll out the dough on a floured surface and cut into your desired pasta shape. Cook in salted boiling water until they float to the top, about 3-4 minutes.

Beetroot Salad Preparation

  1. 6

    Prepare the Salad

    Cook the beetroot until tender, then peel and slice. In a bowl, combine sliced beetroot, olive oil, vinegar, salt, and pepper. Toss well to combine.

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