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Enzomartinelli's Beef Stroganoff

A Russian beef dish with sautéed beef, mushrooms, onions, and a creamy sauce flavored with wine, lemon, and spices.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Enzomartinelli's Beef Stroganoff

Ingredients

Directions

Sear the beef

  1. Season the meat with salt, pepper and Worcestershire sauce.

  2. Put a large heavy-bottomed saucepan over a high heat and add 3 tbsp olive oil.

  3. When the oil is hot, add half the beef and stir-fry briskly until lightly browned.

  4. Set aside the first batch of beef in a bowl.

  5. Add 2 tbsp more oil to the pan, add the remaining beef and repeat the process.

  6. Remove the second batch of seared meat and its juices.

Make the sauce

  1. Reduce the heat and melt the butter in the saucepan.

  2. Add the onions and garlic to the pan and gently fry until very soft.

  3. Add the mushrooms to the pan and cook until tender.

  4. Add the meat with any juices to the pan.

  5. Pour over the cognac or red wine and immediately set the pan alight.

  6. Shake the pan until the alcohol has burnt itself out.

  7. Stir in the sour cream or yogurt and mix in the lemon juice.

  8. Season to taste and sprinkle with a little paprika and nutmeg.

Serve

  1. Serve immediately with steamed or boiled white rice.

Nutrition, whole recipe (rough)

705Calories
49 gProtein
42 gFat
29 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Lemonjuice of 1 lemon (48ml)12
Nutmeg1 tsp ground (2.2g)12
Soy Sauce1 tbsp (15ml)9
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Cognacnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together4,700 recipes

    Shared aroma: linalool (floral, citrus).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Clove + red winetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef fillet
Sears to a browned crust and stays tender when cooked briefly over high heat.
Mushrooms
Release moisture that cooks down and adds earthy, savoury depth to the sauce.
Onions
Softened slowly, they release sweetness that balances the wine and sour cream.
Sour cream or yogurt
Adds creamy richness and a mild acidity that gives the sauce its body.
Dry red wine or cognac
Adds acidity and aromatic depth, and the alcohol flambé mellows into the sauce.
Butter
Adds fat and a rich, nutty flavour to the onions and mushrooms.

The step that matters

Searing the beef in two batches. Crowding the pan drops its temperature so the meat steams and turns grey instead of browning. Searing in batches over high heat keeps the surface dry enough to brown, which builds flavour.

Swap the clove

How well each one fits the dish's main ingredients (beef, mushroom, onion, garlic, red wine, cream, sauce):

  1. Thymefits better
  2. Rosemaryfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against beef, mushroom, onion, garlic, red wine, cream, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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