pink pepperberries

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It is best paired with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper. 

Russian Boeuf Stroganoff

lb beef sirloin (cut in ½ stripes)

oz mushrooms

red wine

sour cream

noodles

onion (chopped)

garlic (shopped)

orange

flour

vegetable oil

salt & pepper

parsley or chives (chopped)

Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves

Pouch [2] Pink peppercorns

On a PLATE, season beef with salt &amp; pepper to taste.

Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Prepare

In a large PAN, heat 2 tbsp of oil until sizzling.

Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.

Transfer the beef to a PLATE. Cover.

In the same PAN, heat 1 tbsp of oil.

Fry onions over medium heat until translucent.

Add garlic, mushrooms, and Stroganoff [1] spices.

Cook over medium heat until the mushrooms are almost cooked.

Add wine and cook until it’s evaporated.

Add orange juice and cream.

Bring to a boil and cook for 1-2 minutes. Turn off!

Return beef and stir to quickly reheat.

Cook

Serve sauce over noodles.

Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).

Enjoy!

Serve

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