Beef stroganoff

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4

In my house this plate was never a lead player, however at some friend’s house there it was, straight from heaven: beef Stroganoff. The time has come for me to recover its taste from my memory. This recipe goes to the cook of the russian count Gregory Stroganoff.

Recipe Rating

  • (5 /5)
  • 1 rating

Ingredients

  • 1/2 kg beef tenderloin or boneless sirloin steak cut into dices
  • 200 gr mushrooms, thinly sliced
  • 1 onion finely chopped
  • 2 tablespoons dijo mustard
  • 1 1/2 cups beef broth
  • 1/2 cup whisky
  • 1/4 cup dairy sour cream
  • 2 tablespoons chopped dill
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour to thicken, or more if necessary
  • white rice to serve
  • 1 garlic clove chopped
  • salt and black pepper

Instructions

  1. Heat a pan until very hot. Add oil and swirl to coat well. Add the beef and stir fry until just brown and pink in the center. Remove beef and juices to a bowl.
  2. Add butter to a skillet and add the onions and garlic. Reduce heat and stir-fry the onions until softened and begin to colour.
  3. Add the sliced mushrooms. Cook for 4-5 minutes on low heat. Add the flour and stir until well blended.
  4. Add the broth, mustard, whisky, salt and pepper and simmer until sauce thickens.
  5. Return beef and juices and leave covered at low heat for about 15- 20 minutes.
  6. Before serving and the chopped dill and sour cream. Simmer and let cook until it's hot again.
  7. Serve with rice and the beef Stroganoff on top. With pasta as well. Don't miss it!
  • Servings : 4
  • Ready in : 55 Minutes

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  • (5 / 5)
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