Beef and mushrooms in a creamy sauce enriched with sour cream and flavored with Dijon mustard and dill pickle brine.
Ingredients
68 OZ / 2L boiling water
4 TSP fine sea salt
10 OZ / 300 G tagliatelle or fettuccine
16 OZ / 455 G beef tenderloin or hanger steak
8 OZ / 225 G button mushrooms
5.5 OZ / 155 G shallots
2 TBSP preferred vegetable oil
1 OZ / 30 G butter
2 TSP Dijon mustard
3 TBSP brine from dill pickled gherkins
0.5 TSP black pepper
4 OZ / 120 ML beef stock
4 OZ / 120 G sour cream
4 OZ / 120 G pickled gherkin
Directions
Add water and 3 teaspoons salt to the mixing bowl and heat for 5 minutes / 212°F|100°C / speed 2.
Place the simmering basket into the mixing bowl, add pasta. Cook for 10 minutes / 212°F|100°C / speed 1, until pasta is tender.
Place simmering basket inside mixing bowl then drain pasta. Run pasta in cold running water to cool down. then transfer to a bowl and cover to keep warm.
Pat the beef dry and cut into thin strips (if using hanger steak, make sure to slice it against the grain).
Thinly slice the mushrooms.
Peel the shallots.
Add oil and beef to the mixing bowl. Remove the measuring cup, sauté the meat for 5 minutes / 250°F|120°C.
Stir the beef well making sure the beef is well combined. Remove the measuring cup and cook for 5 minutes / 250°F|120°C. Use spatula to scrape down sides of mixing bowl.
Add shallots and butter to mixing bowl. Chop for 8 seconds / speed 6. Use spatula to scrape down sides of mixing bowl.
Remove the measuring cup and sauté for 3 minutes / 250°F|120°C.
Add the mushrooms, mustard, pickle brine, remaining salt and pepper to the mixing bowl. Cook for 10 minutes / 250°F|120°C.
Add beef stock, sour cream and beef to the mixing bowl. Place the deep steaming tray on and cook for 10 minutes / 212°F|100°C.
Divide pasta among plates. Finely dice the gherkin and sprinkle over the stroganoff with the dill.
Enjoy your meal!
