"Krone" one-dish menu

Spicy classic: boeuf stroganoff with mash

Christoph Vogler serves up a Boeuf Stroganoff this week

(Bild: Antal Imre)

Every week we present a dish to you - simply prepared and with just a few ingredients. The video is also available on our social media channels. This week we are featuring a classic from Russian cuisine: boeuf stroganoff. 

It is one of the most famous Russian dishes and was named after a well-known aristocratic family: Boeuf Stroganoff. Christoph Vogler from the Aelium restaurant in St. Pölten shows you how you can easily prepare this meat dish yourself.

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First, the chef heats up a pan and adds a little oil. Before the meat is seared, it is salted a little and then placed on a plate. Vogler then fries the onion in the same pan and adds fresh morels. Don't forget a pinch of salt and butter!

Spicy taste 
He now cooks the whole thing with sherry: "Sherry goes best with morels and mushrooms." Once the alcohol has evaporated, the sauce is topped up with beef jus and a small spoonful of Dijon mustard is added. "We now bind the whole thing with sour cream. And now I add the capers and pickled gherkins," explains Vogler. The seared meat is also added to the pan - including the meat juices. "That's all the flavor we need," says the chef.

He now cooks the meat over a low heat and finishes it off with chopped parsley. Aelium serves his boeuf stroganoff with mashed potatoes. Enjoy your meal!

You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche