The World Cook

Russia

Group A | Europe

Beef Stroganoff

The 2018 host nation, Mother Russia, welcomes you to the World Cup. And here we present a classic that has been enjoyed for over 150 years. Beef Stroganoff is perfect for keeping the squad nice and warm during those long winter training sessions in Siberia.

There are many versions of stroganoff out there, but Vikalinka’s stroganoff proved to be the best and simplest one. It’s as easy to make as it is to eat/

Time 30mins
Makes 4
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

1 tbsp Olive oil
1 tbsp

1 tbsp

Olive oil
14g Butter
1 tbsp

14g

Butter
1 Onion
1

1

Onion thinly sliced
225g Crimini mushrooms
½ lb

225g

Crimini mushrooms thinly sliced
450g Steak
1lb

450g

Steak sliced
60ml Brandy
¼ cup

60ml

Brandy
120ml Beef stock
½ cup

120ml

Beef stock
1 Bay leaf
1

1

Bay leaf
1 tsp Whole grain mustard
1 tsp

1 tsp

Whole grain mustard
350g Egg noodles
12oz

350g

Egg noodles
200g Créme fraiche
1 cup

200g

Créme fraiche
4 sprigs Parsley
4 sprigs

4 sprigs

Parsley chopped

1

On a medium setting, heat olive oil and butter in a heavy skillet and cook the onion and mushrooms until soft, remove from skillet and set aside.
2

In the same skillet, raise the heat to high, add the steak and fry until it begins to brown.
3

Lower the heat in the skillet, add brandy and cook until alcohol burns off and the liquid is down by half, add stock, the bay leaf and mustard. Season to taste with salt & pepper.

Coach's tip We used Hennessey but any neutral brandy will do.

Coach's tip We used Hennessey but any neutral brandy will do.
4

In a large saucepan boil water and cook egg noodles.
5

Add the onions and mushrooms back to the skillet and cook for 3 minutes more.
6

Stir in the créme fraiche and remove from heat.
7

Serve over egg noodles and topped with parsley.