Roast Beef Stroganoff

Chef Alex

Use a syringe to help marinate the meat.

Ingredient list

Roast beef

  • 1 kg Roast beef
  • 1 liter brine from Strub’s Pickles
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. Garlic powder
  • 2 tbsp. Onion powder
  • 1 tbsp. Paprika
  • 3 tbsp. Steak spices
  • 1 tbsp. Brown sugar

Stroganoff sauce

  • 1 Chopped onion
  • 3 Strub’s Dill Pickles
  • 150g Chopped mushrooms
  • 1 tbsp. Butter
  • 2 tbsp. Tomato paste
  • 2 cups Demi-glace sauce
  • 10 ml White wine or vodka
  • 3 tbsp. Fresh cream or sour cream

Instructions

Roast beef

  • Marinate the meat in the pickle juice and the Worcestershire sauce for 12 hours.
  • In a bowl, mix all dry ingredients together.
  • Preheat the oven at 350° C.
  • Just before cooking, coat the meat with the rub.
  • Cook the meat in the oven for 45 minutes. (20 minutes per pound)
  • Leave the meat to rest for 10 minutes before slicing.

 

Stroganoff sauce

  • In a pan, brown the onions and the mushrooms with butter.
  • Deglaze with white wine or vodka.
  • Add the demi-glace sauce until the desired consistency.
  • Add the chopped pickles, the tomato paste and the cream.

Tips for gourmet cooking

  • Use a meat thermometer and measure the internal temperature of the meat.
  • Stop the cooking slightly before the desired internal temperature. (see below)
  • Let the meat cool for a few minutes before serving.

Beef internal temperature guide

  • Rare 135 to 140 °F
  • Medium-rare 145 °F
  • Medium 160 °F
  • Medium well 170 °F
  • Well done 180 °F

 

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