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.
Ingredients. Serves 4.
- 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
- 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.
- Add butter to a skillet and add the onions and garlic. Reduce heat and stir-fry the onions until softened and begin to colour.
- Add the sliced mushrooms. Cook for 4-5 minutes on low heat. Add the flour and stir until well blended.
- Add the broth, mustard, whisky, salt and pepper and simmer until sauce thickens.
- Return beef and juices and leave covered at low heat for about 15- 20 minutes.
- Before serving and the chopped dill and sour cream. Simmer and let cook until it’s hot again.
- Serve with rice and the beef Stroganoff on top. With pasta as well. Don’t miss it!