Beyond Beef Stroganoff: The French Secret to Meltingly Tender Meat in a Ruby Beetroot Sauce
Serve it as a standalone dish or an addition to garnish like potatoes or rice — whatever you prefer.
Even though the French cuisine is mostly known for its exquisite ingredient combinations, some of the recipes can really surprise with their extraordinary look or way of cooking.
This might also be the case for the French-style meat cooked in beetroot sauce — however, it’s exactly the reason why the meat turns out so tender and, well, colorful. The dish is perfect with whatever garnish you choose, so don’t put this recipe way too far and consider using it for dinner tonight.
Ingredients: 700 g of boneless beef, 1 large onion, 1 large beet, 200 ml of dry red wine, 2 tbsp of 20% sour cream, 1 tsp of whole-grain mustard, 1 tsp of brown sugar, 5-6 juniper berries, 5-6 allspice berries, black pepper, 1 tsp of flour, vegetable oil.
Cut the meat into cubes and lightly coat them in flour; this creates a crust when fried and makes the sauce thicker later on. Sear the meat over high heat until browned, and separately fry the onions until soft.
Slice the beets thinly and add them to the meat along with the onions and ground spices.Pour in the wine, bring to a boil, and reduce the heat; then let everything simmer, covered, for about an hour.
During this time, the meat becomes tender, the beets release their sweetness, and the sauce takes on a thick, velvety texture. At the end, add sour cream mixed with mustard; it will make the flavor smoother and more balanced.
