Unique Espresso Beef Stroganoff Recipe

Today’s Special: Espresso-Infused Beef Stroganoff

As the weather starts to cool down and the holiday season approaches, I find myself craving hearty and comforting dishes. Today, I’m excited to share a unique twist on a classic favorite — Espresso-Infused Beef Stroganoff. This dish combines the rich flavors of tender beef, aromatic mushrooms, and a decadent espresso sauce for a cozy and satisfying meal.

Ingredients:

• beef sirloin strips (400g)
• baby bella mushrooms (200g)
• onion (1 large)
• espresso shot (30ml)
• beef broth (300ml)
• sour cream (200g)
• butter (50g)
• olive oil
• salt and pepper to taste

Kitchen Tools:

• skillet
• chef’s knife
• cutting board
• wooden spoon
• measuring cup

To start, melt butter in a skillet over medium heat. Add beef sirloin strips and cook until browned on all sides. Remove the beef from the skillet and set it aside. In the same skillet, add olive oil, sliced onions, and mushrooms. Cook until the vegetables are tender and caramelized.

Pour in the espresso shot and beef broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer and reduce slightly. Stir in sour cream until well combined and season with salt and pepper to taste.

Return the beef to the skillet and simmer gently until the sauce has thickened and the beef is cooked to your liking. Serve the Espresso-Infused Beef Stroganoff hot over a bed of cooked egg noodles or fluffy mashed potatoes.

This dish weighs approximately 1100 grams once cooked and serves 4. Each serving is around 275 grams with an estimated calorie count of 400 per portion.

One unique tip for this recipe is to add a dash of smoked paprika to the sauce for an extra layer of flavor that complements the richness of the espresso.

I hope you enjoy this Espresso-Infused Beef Stroganoff as much as I do! Feel free to experiment with different mushrooms or add a sprinkle of fresh herbs for your own twist on this classic dish. Happy cooking!