Siberian Beef Stroganoff with Wild Mushrooms & Black Garlic Cream

Ingredients

Protein & Aromatics

• 1½ lb beef sirloin or tenderloin, thinly sliced

• 2 tbsp avocado oil or clarified butter

• 1 large yellow onion, thinly sliced

• 3 cloves garlic, minced

• 2 tsp black garlic paste (or mashed black garlic cloves)

Mushrooms & Sauce

• 10 oz wild mushrooms (chanterelle, porcini, or cremini), sliced

• 1 tbsp Dijon mustard

• 1 tbsp tomato paste

• 1 cup beef stock

• ¾ cup full-fat sour cream

• 1 tsp smoked paprika

• ½ tsp freshly ground black pepper

• Salt to taste

Finishing

• 1 tbsp fresh dill, finely chopped

• Optional: splash of dry vodka or brandy (for depth)

Instructions

1. Sear the Beef
   Preheat the Nutri-Stahl Large Skillet over medium-high heat. Add oil and sear beef in batches until browned but still tender. Remove and set aside.

2. Build the Flavor Base
   Lower heat to medium. Add onions and sauté until golden and soft. Stir in garlic and black garlic paste, cooking until aromatic.

3. Mushroom Reduction
   Add mushrooms and cook until they release moisture and begin to caramelize. Deglaze with vodka or brandy if using, allowing alcohol to cook off.

4. Create the Sauce
   Stir in tomato paste and Dijon mustard. Add beef stock, smoked paprika, and black pepper. Simmer until slightly thickened.

5. Finish the Stroganoff
   Reduce heat to low. Return beef to the skillet and gently fold in sour cream. Simmer briefly—do not boil—to preserve the sauce’s silkiness.

6. Garnish & Serve
   Sprinkle with fresh dill and adjust seasoning.