Tuesday, May 24, 2011

Chef Jean Pierre - Beef Stroganoff

Hubs loves beefy stuff, be it; Rendang, beef noodle soup, beef horfun or just anything beefy. And recently I stumbled upon the dish, 'Beef stroganoff. Hmmmm looking at the recipe I know that this is something Hubs would love.

But I have a problem, I had never try this dish before!

But I still kept the recipe in my draft and was determined to try it out. The fact that I had never try the Beef Stroganoff before, makes it a very difficult challenge. I won't know how to adjust the taste accordingly so I had to stick very closely to the recipe given by Chef Jean Pierre. He is also very vague in his youtube video, but I love his accent thou!

Look at all the ingredient I had to get from Target.
I am determined to get the 'taste' right that I even gotten a bottle of Chardonnay!
First chopped up all the ingredient that is necessary; minced garlic, minced onions, quartered mushroom and beef chunks. I used 2lb beef, and ALOT of mushroom just because I love mushroom!
Heat up pan and add Olive oil to the Lock&Lock Cookplus Ceramic Frying Pan.
Marinate the beef chunks with salt and pepper, and then saute the beef chunk to sear in the taste!
Yeah browned it at all sides, and set aside.
Add more olive oil to the Lock&Lock Cookplus Ceramic Frying Pan and continue to saute the chopped onions and follow by garlic.
Be careful not to burn the garlic.
Add in mushroom and stir fry till it sweats.
I have to change my frying pan because this is too small :P, haha I am such a noob!
NO PANIC, made the change and continue ...

Add the beef chunks and sprinkle in the flour because as reminded by the chef, 'Flour needs time to be cook.' And then add in the remainder of the ingredients; brown sugar, salt and black pepper, except for the sour cream and the green onion. I didn't have Thyme so I omitted that part but I replaced it with my 'Herbs de Provence'.
Then add in the liquid part; Tomato Puree, Chardonnay and Beef Stock.
When boil, simmered in low to medium low heat for at least 2hours!
Sliced the green onion/scallion and cooked the egg noodle as accordingly while waiting.
Serve the noodle with the sauce and sour cream, sprinkle with green onion!
And tadah ~

Russian Beef Stroganoff!
The Roast Chuck beef is so soft and tender; Hubs give thumbs up and says he can have this everyday!!

Read on for the recipe and youtube's video of Chef Jean Pierre.
You will love his accent especially the way he pronounce 'AN Neee On'!!

1 tablespoon extra virgin olive oil
4 pounds beef chuck roast (well trimmed & cut into 2 inch cubes)
2 cup diced onion
2 cups quartered mushrooms
½ cup sifted flour
1 tablespoon fresh garlic, minced
½ cup tomato puree
1 teaspoon fresh thyme, minced
2 tablespoons brown sugar
1 cup chardonnay
3 cups beef stock
¼ teaspoon salt
½ teaspoon black pepper
⅓ cup sour cream
2 tablespoons chopped chives

In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won’t brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.

When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have released most of their water. Sprinkle the mushrooms with the flour, add the garlic, the remainder of the ingredients except for the sour cream and the chives. Add the beef cubes back to the pot. Bring to boil, reduce to low heat, cover and cook for about 2½ to 3 hours or until the beef is very tender.

In a small glass bowl, add the sour cream. Add a couple spoon of the hot sauce to temper. Remove the pot from the heat and just before serving, add the tempered sour cream and sprinkle with chopped chives.

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