Russia / Main
Beef Stroganoff
Beef cut into strips and seared hard, in a soured cream sauce with onion.
Ingredients
- Beef fillet, in strips across the grain700 g
- Onions2
- Mushrooms300 g
- Soured cream300 ml
- Mustard1 tbsp
- Flour2 tbsp
- Beef stock200 ml
- Butter60 g
- Vegetable oil30 ml
- Parsley20 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the beef across the grain into centimetre strips, pat them dry and pepper them.
Heat a pan hard and sear the beef in batches for ninety seconds, without turning it often.
Lift out the meat and fry the mushrooms over a high flame until their water has gone.
Add the butter and onion and fry until soft and golden.
Stir in the flour, cook it a minute and add the stock, stirring until smooth.
Take the pan off the heat, stir in the soured cream and mustard, and season.
Return the meat with its juices, warm it a minute without boiling and scatter with parsley.
