Beef Vladimir
Beef Vladimir is my take on the classic Beef Stroganoff. Not because I’m a genius or anything, but because the recipe I use is quite different from the original, however not so much as to require a completely different name. Let’s think of this dish as a subspecies of Beef Stroganoff.
So, the champignon are in the above photo, but boyfriend doesn’t like them so I made them separately (see here). If you do want to include them in the recipe, all you have to do is sautée them after the onion and before the meat. Everything else is the same!
I use the cheapest beef I can find, with the smallest amount of fat and tendons as possible. The I chop it up, in strips, with the onion, and add sesame oil, red wine (about 1 glass), pepper, mustard. I mix it up and let it marinate for as long as one hour.
When you feel like cooking, get a very very good pan (it MUST be non-stick!) and put a dab of olive oil. Coat the marinated meat and onion with flour and, as soon as the oil is hot, dump it in the pan and sear.
Let it cook until it’s golden.
As soon as it’s done, add the warm/hot broth
…after about 30mins, the flavours should be nicely blended and your Beef Vladimir should be ready to eat!
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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