Beef Stroganoff
A classic of Russian cuisine in a modern interpretation: tender beef tenderloin with mushrooms in a silky butter and mustard sauce. A hearty and elegant dish that warms and delights from the first spoonful.
Ingredients
- 1 tbsp Olive oil
- 1 pcs Onion
- 1 clove Garlic
- 1 tbsp Butter
- 250 g Button mushrooms
- 500 g Beef tenderloin
- 1 tbsp Wheat flour
- 150 g Crème fraîche
- 1 tbsp English mustard
- 100 ml Beef broth
- to taste Parsley
Instructions
- Heat the olive oil in a non-stick skillet. Add the sliced onion and sauté over medium heat for about 15 minutes until completely soft — if the onion begins to stick, splash in a little water. Add the crushed garlic and cook for another 2–3 minutes. Add the butter, and once it begins to foam slightly, add the mushrooms. Sauté for about 5 minutes until completely soft. Season generously with salt and pepper, then transfer everything to a plate.
- Put the flour in a bowl, add a generous pinch of salt and pepper, and coat the sliced beef in this mixture. Place the meat in the skillet — add a little oil if necessary — and sauté for 3–4 minutes until golden brown. Return the onion and mushrooms to the skillet. In a separate bowl, whisk together the crème fraîche, mustard, and beef broth, then pour the mixture into the skillet. Cook over medium heat for about 5 minutes until the sauce thickens. Sprinkle with chopped parsley and serve with pappardelle or rice.