Sous vide beef stroganoff is perfectly tender. Beef is ultimately saturated with onion and mushroom flavors while keeping juiciness and healthy properties.
Ingredients
Serves: –+
- Beef (tenderloin or sirloin) 1 kilo
- Olive oil 2 tbsp
- Quartered mushrooms 500 gr
- Large bulb onion 1 piece
- Dry white wine 1 glass
- Dijon mustard 2 tbsp
- Worcestershire sauce 2 tbsp
- Ketchup 2 tbsp
- Fresh thyme 6 sprigs
- Beef stock 1 liter
- Heavy whipped cream ½ cup
- Salt and pepper
- Sour cream
Method
-
Preheat a sous vide water bath to 55.5°C.
-
Slice the meat and season with salt. Preheat the oil in a frying pan and fry the beef all over until golden brown. -
Fry the onion and mushrooms for 10 minutes until softened separately from the meat. -
Add beef stock, wine, Worcestershire sauce, ketchup, mustard and thyme and remove from the heat. -
Put the meat and onion-mushroom sauce in a bag and seal it with a vacuum sealer. Immerse the bag in a water bath for 48 hours. -
When the timer sets off, lay out the meat on a plate. Pour the cooking liquid with mushrooms into the pan. Evaporate excess liquid from the sauce until it's reduced by two-thirds and stops dripping from the back of a spoon. -
Add cream and meat to the mushroom sauce and simmer over low heat for about a minute. -
Season with salt and pepper to your liking and serve with warm buttered egg noodles or mashed potatoes. Garnish with a spoonful of sour cream and chopped fresh thyme or onion.
