Boeuf Stroganoff

45 minutes

Mittel

3 people

When tender Almoxx beef meets golden-brown fried mushrooms, a creamy sauce, and a hint of pickle, a true culinary classic is born. Boeuf Stroganoff isn't an everyday dish—it's soul food with a history. Quick to make, but with style. It's especially delicious when the meat stays slightly pink inside, allowing the roasted flavors to truly shine. Perfectly rounded off with homemade spaetzle, which soak up the sauce like they were made for it.

Ingredients

500 g fillet tips from alpine cattle &
pasture-fed ox
1 tbsp clarified butter for frying
200 ml beef broth or veal stock
1 cup of cream
½ cup sour cream (alternatively crème fraîche)
1 large yellow onion
400 g brown mushrooms
1–2 pickled cucumbers, finely chopped
2-3 sprigs of thyme
1 handful of flat-leaf parsley, chopped
1 tbsp oil for frying
1 tsp salt
Freshly ground pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the fillet tips into thin, bite-sized slices and season lightly with salt. Slice the mushrooms and fry them in a little oil over medium heat until golden brown. Then set aside.
In the same pan, heat the clarified butter and brown the beef in batches over high heat for about 1-2 minutes. Make sure the beef develops a rich roasted flavor all over, but remains tender on the inside. A stainless steel pan is particularly suitable for this, as it allows for deeper browning and more intense roasted flavors. Then remove the meat from the pan and set aside.
Sauté the finely diced onion in the still-hot pan until translucent. Deglaze with the beef broth and stir in the cream and sour cream. Add the chopped gherkins and thyme sprigs. Bring everything to a boil briefly.
Now add the fried mushrooms back to the sauce and heat briefly again. Only add the meat back to the pan at the very end and let it simmer in the sauce for just a few moments – it should remain slightly pink and juicy on the inside.
Finally, season with salt and freshly ground pepper and sprinkle with freshly chopped parsley.

Tip: Homemade spaetzle go particularly well with this dish, as they absorb the creamy sauce perfectly. Alternatively, tagliatelle, rice, or potatoes are also excellent options.