Originated from Russia in the 19th century, this classic dish is an all time favourite. It needs to be in any home chefs basic repertoire. Love to make it on a Friday night or for Sunday lunch. You can serve it with rice or pasta, but I prefer it with fries. Since the sauce is just too good to not dip fries in. This is your ideal meal when you've invited too many friends to your house.
Fry in onions, mushroom and eventually garlic in butter till soft. Take out of the pan and fry your beef, make sure it gets good colour and you want it to stick. Cut nice slices of the beef and don’t fry too long. Add in everything else and turn off the heat. Mix with creme fraiche and mustard and add in parsley. Taste, taste, taste. At this point you can decide how sharp or creamy you want it. It should be a delicate balance. Scatter with parsley for colour and serve with fries!! So simple, so good.
The cream will have a lot of creaminess and sharpness of the mustard, while your mushroom and onions will have some sweetness and earthiness. If we pair we need a creamy wine as well, almost buttery. If we want to go for adding in another flavour we could go for acidity to slice straight through that creaminess.
Red: Barbera d’ Alba for its buttery finish while maintaining acidity. Or cooler Pinot Noir for its earthiness.
White: Creamy colder climate Chardonnay or Viognier.
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