Smoked Beef Stroganoff

Name: Geräuchertes Rindfleisch Stroganoff
Total time: 2 h
Ingredients: 15 g Meersalz; 6 g Schwarzer Pfeffer fein; 4 g Senfsamen gemahlen; 5 g Paprikapulver süß; 4 g Knoblauchpulver; 4 g Zwiebelpulver

SmokingBeefHot SmokingMedium2-3 hrs60-65 °C110-120 °CAlder + Cherry

A smoky reinterpretation of the Russian classic Boeuf Stroganoff. The beef tenderloin or rump is rubbed with an aromatic rub and hot-smoked before being finished in a creamy mushroom cream sauce. The smoky aroma gives the dish an entirely new dimension.

Ingredients(for 1 kg)

Sea Salt15 g

Fine Black Pepper6 g

Ground Mustard Seeds4 g

Sweet Paprika Powder5 g

Garlic Powder4 g

Onion Powder4 g

Instructions

Preparation and Marinating

2-4 hours

Cut beef into strips, mix all spices and evenly rub the meat. Rest in the refrigerator for at least 2 hours, then bring to room temperature.

Smoking

2-3 hours

Preheat smoker to 110-120 °C. Add alder and cherry wood chips. Distribute meat strips on the grate and smoke until a core temperature of 60-65 °C is reached.

Finishing in the Pan

10 minutes

Quickly sear smoked meat strips in a hot pan. Prepare a creamy sauce with mushrooms, cream, a little mustard, and Worcestershire sauce. Combine everything and serve with pasta or rice.

Pro Tip

Smoke the meat only to a core temperature of 60-65 °C so it does not overcook when subsequently seared in the pan. This keeps it tender and juicy.

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