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Faster Than Beef Bourguignon: This Saucy Dish is Ready in Just 11 Minutes!

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Bien plus rapide que le bœuf bourguignon – ce plat en sauce est prêt en 11 minutes chrono

Beef that melts in your mouth, a rich sauce, this stew has all the hallmarks of a classic slow-cooked dish… except it can be prepared in just minutes!

As the weather turns chilly, our cravings for slow-cooked dishes like beef bourguignon or veal blanquette intensify. The issue? We often lack a crucial element needed for these recipes: motivation. These dishes require several hours of cooking in addition to prep time, which can be quite discouraging. What if we told you that you could prepare an equally comforting saucy dish in just about ten minutes? Chef Xavier Pincemin shares his perfect express recipe for weeknights: the quick Beef Stroganoff, a staple of Russian cuisine.

Ingredients for Xavier Pincemin’s Quick Beef Stroganoff

Don’t be intimidated by this lengthy list of ingredients: once you’ve gathered everything on your countertop, you’ve done most of the work! Here are the quantities needed to serve four people.

  • 1 beef tenderloin, 400g, cut into thin strips
  • 400g of button mushrooms
  • Neutral oil
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp of flour
  • 3 tbsp of sour cream
  • 1 tbsp of tomato paste
  • 1 tsp of Dijon mustard
  • 1 tbsp of Worcestershire sauce
  • 2 tsp of sweet paprika
  • 30 cl of veal stock
  • 1 handful of flat-leaf parsley
  • Salt, pepper

Steps to Make Xavier Pincemin’s Quick Beef Stroganoff

To simplify, ask your butcher to cut the beef tenderloin into half-centimeter thick strips.

  1. In a large skillet with a bit of oil, sear the beef strips over high heat for 1 minute on each side. Season and set aside.
  2. In the same skillet, sauté the chopped onion, quartered mushrooms, and crushed garlic clove, mixing well.
  3. Add the tomato paste and flour, cook for a few seconds, then deglaze with the veal stock. Stir well, scraping the sides to incorporate the meaty bits, then add the mustard, paprika, chopped parsley, stir, let thicken for 3 minutes and add the cream.

4. Adjust seasoning as needed, add Worcestershire sauce, return the beef to the skillet to warm in the sauce and you’re done!

The chef recommends serving this with tortiglioni pasta, which is perfect for soaking up the sauce!

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