Hello friends! Today I am preparing Beef Stroganoff in the Swiss version. This recipe is simpler than the classic, but very tasty. Tested several times on my guests and my family. Zurich-style beef stroganoff was originally made with fresh veal, but now there are options with beef, chicken and even pork.
👇 Chicken beef stroganoff - video recipe 👇
Chicken Stroganoff Zurich
This dish is often cooked with Rösti potatoes, that is, it goes as a side dish. You can see this recipe on Zen.
Preparing Beef Stroganoff Meat
The meat must be cut into thin sticks, one might even say straws, half a centimeter thick.
I add mushrooms to this dish. Usually these are champignons, but I have forest ones. The classic version of the recipe does not have them, but my whole family and I love mushrooms, so I will add them.
If you add champignons, cut them into slices.
Preheat the oven to 60 ° C, where we will put the fried meat so that it does not cool down.
In a heated frying pan and over high heat, quickly fry the meat until golden brown. If there is a lot of meat, fry it in two or three doses.
The meat should be in a pan in one layer so that it does not release juice during frying, this is important. I put the finished meat in the oven.
sauce preparation
- I add a little oil to the pan and also, fry the onion over high heat.
- I add mushrooms, reduce the heat and bring everything to readiness.
- For mushrooms with onions, you can grate a clove of garlic.
- When the mushrooms are fried, I add 200 g of dry white wine and let it evaporate. You can add a little salt and pepper.
- When the wine has evaporated, I set the minimum heat and add 33% heavy cream.
- If the cream is less fatty, add a tablespoon of flour to thicken it. I bring the cream to a boil, but do not boil.
- At minimum heat, I warm up the onion with mushrooms for 5-6 minutes, so that everything comes to readiness.
- At the end I add parsley and warm meat from the oven.
- All together again bring to a boil, but do not boil and warm up for one minute.
This wonderful dish is ready.
For me, meat and potatoes are too lethal an option, and therefore I make wonderful Brussels sprouts as a side dish.
Be sure to try cooking, and I wish you bon appetit and God bless you!