Beef Stroganoff
A classic, creamy beef stroganoff with tender fillet, golden mushrooms and a tangy crème fraîche sauce. Ready in under an hour, it pairs beautifully with pappardelle or rice.
Ingredients
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Beef Fillet⚖ 500 g 2¼ pcs
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Creme Fraiche⚖ 150 g 💧 150 ml 🥄 10⅛ tbsp
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Olive Oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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Butter⚖ 14.1 g 1 pcs
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Onions⚖ 150 g 🧅 1 pcs
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Mushrooms⚖ 250 g 12½ pcs
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English Mustard⚖ 7.4 g 💧 14.8 ml 🥄 1 tbsp
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Plain Flour⚖ 8.9 g 💧 14.8 ml 🥄 1 tbsp
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Beef Stock⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
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Garlic⚖ 5 g 🧄 1 pcs
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Parsley⚖ 15 g ⅔ pcs
Total nutrition
1542 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 15 ml of olive oil in a non-stick frying pan, add the sliced onion and cook over a medium heat for about 15 minutes until completely softened, adding a small splash of water if the onion begins to stick. Crush in the garlic and cook for a further 2–3 minutes, then add 15 g of butter. Once the butter is just foaming, add 250 g of mushrooms and cook for around 5 minutes until fully softened. Season everything well and tip onto a plate.
- Tip 15 g of plain flour into a bowl with a generous pinch of salt and pepper and toss the 500 g of beef fillet strips in the seasoned flour. Add the beef to the pan, splashing in a little oil if it looks dry, and fry for 3–4 minutes until well coloured on all sides. Return the onions and mushrooms to the pan.
- Whisk together 150 g of crème fraîche, 15 ml of English mustard and 100 ml of beef stock, then pour the mixture into the pan. Cook over a medium heat for about 5 minutes until the sauce is smooth and slightly thickened. Scatter with freshly chopped parsley and serve with pappardelle or rice.
Source:
TheMealDB
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