Beef Truffle Stroganoff

⚽ World Cup 2018 Game 60 – Russia vs. Croatia

Traditional Russian comfort food is infused with truffles and smothered on homemade Croatian pasta in the BEEF TRUFFLE STROGANOFF. The stroganoff has been adapted to be reminiscent of Croatian truffle sauce that is typically served with fuzi, a diamond-shaped tubular pasta. The hint of truffle permeates each bite, elevating the taste of the creamy sirloin strips and delivering an earthy harmonious dish.

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Beef Truffle Stroganoff

Course

Main Dish

Cuisine

Croatian, european, Russian

Servings

Ingredients

Fuzi

• 175 g AP flour
• 1 TBSP truffle oil
• 1 egg beaten
• pinch truffle salt
• 1/4 cup lukewarm water

Stroganoff

• 1 lb sirloin steak cut into 1/2 inch strips
• 1/4 tsp truffle salt
• 1/4 tsp fresh ground black pepper
• 1/2 cup AP flour
• 1 TBSP olive oil
• 2 TBSP butter
• 1 onion thinly sliced
• 4 sprigs fresh thyme
• 1 TBSP tartufata
• 3 TBSP AP flour
• 1/4 cup cognac or brandy
• 2 cups beef broth
• 1/2 cup creme fraiche
• 2 TBSP dijon mustard
• salt and pepper to taste
• chopped parsley for garnish

Course Main Dish Cuisine Croatian, european, Russian Servings Ingredients Fuzi 175 g AP flour 1 TBSP truffle oil 1 egg beaten pinch truffle salt 1/4 cup lukewarm water Stroganoff 1 lb sirloin steak cut into 1/2 inch strips 1/4 tsp truffle salt 1/4 tsp fresh ground black pepper 1/2 cup AP flour 1 TBSP olive oil 2 TBSP butter 1 onion thinly sliced 4 sprigs fresh thyme 1 TBSP tartufata 3 TBSP AP flour 1/4 cup cognac or brandy 2 cups beef broth 1/2 cup creme fraiche 2 TBSP dijon mustard salt and pepper to taste chopped parsley for garnish

Instructions

Fuzi

1. Make a well in the center of the flour and add truffle oil + truffle salt + egg + water. Slowly incorporate flour to the liquid until it forms a dough and knead until the dough is firm. Cover with plastic wrap and let it rest for 15 minutes.
2. On a floured work surface, roll out the dough to a thin sheet. Cut the dough into 1.5 inch squares.
3. Starting with a corner of the square dough, roll it around a chopstick and press the ends lightly to stick. Continue with all the square dough. Sprinkle with flour and let it dry for 30 minutes.

Stroganoff

1. In a bowl, combine beef strips + truffle salt + pepper + flour. Mix until the beef is coated in flour.
2. In a large skillet, heat the oil. Add the butter and beef, making sure to separate the beef pieces while cooking. Cook the beef for 3 minutes and remove onto a plate.
3. Add the onion and parsley to the skillet and cook for 8-10 minutes or until brown. Add the 3 TBSP of flour + tartufata and cook for 2 minutes, before deglazing the skillet with cognac. Add the beef broth and cooked beef and cook for 4 minutes until the sauce thickens and can coat the back of a wooden spoon.
4. Add the creme fraiche and mustard and mix well.
5. Bring a pot of salted water to a boil and add the fuzi. Cook for 5 minutes or until al dente. Drain and drizzle some truffle oil to the pasta and mix well.
6. To serve, divide pasta onto shallow bowl. Top generously with beef stroganoff and garnish with chopped parsley.

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