Main
Beef Stroganoff (Russia)
- Preparation time
- 35 min
- Servings
- serves 4
Ingredients
- Sliced beef — to buy600 g
- Butter — to buy40 g
- Onion — to buy1
- Mushroom — to buy250 g
- Flour — to buy1 tbsp
- Tomato paste — to buy1 tbsp
- Mustard — to buy1 tsp
- Stock — to buy200 ml
- Cream — to buy200 ml
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Cut the beef into thin, even strips, against the grain, so it stays tender when cooked.
Heat the butter in a large pan over high heat and sear the beef in small batches for 1-2 minutes, just to brown it without overcooking; set aside.
In the same pan, cook the sliced onion for 5 minutes until translucent, then add the sliced mushrooms and brown them for 6-7 minutes until their moisture evaporates.
Dust with flour, mix for 1 minute to fully incorporate it and cook off its raw taste.
Add the tomato paste and mustard, mix, then pour in the stock little by little while stirring to avoid lumps.
Simmer for 5 minutes over low heat until the sauce thickens slightly, then stir in the cream off the heat.
Return the beef and its juices to the pan, warm through for 1-2 minutes without boiling (the cream could split and the beef toughen).
Adjust the salt and pepper, and serve immediately with fresh pasta or sautéed potatoes.