Beef Stroganoff with Mushrooms
by Editorial Staff
Beef stroganoff with mushrooms is not difficult to cook, the main thing is to have a good piece of beef and take the time to properly cut the meat. Beef stroganoff according to this recipe will conquer even the most fastidious meat-eaters with its juiciness, delicate mushroom aroma, and gorgeous taste.
Servings: 3
Ingredients
- Beef (pulp) – 400 g
- Champignons – 400 g
- Fat sour cream (from 20%) – 150 g
- Butter – 40 g
- Flour – 20 g
- Mustard (ready-made seasoning) – 25 g
- Ground black pepper – to taste
- Salt to taste
Directions
- Rinse the beef and dry it with a paper towel. We cut the meat strictly across the fibers into thin long strips, 0.7-0.8 cm thick.
- Roll the pieces of meat in flour on all sides.
- Cut the champignons into arbitrary thin medium-sized pieces.
- In a saucepan, melt half of the butter (20 g).
- We spread the mushrooms and fry until they begin to secrete juice.
- Pour the released juice into a deep container. I got about 120-150 ml of mushroom juice.
- We continue to fry the mushrooms until the liquid has completely evaporated.
- Meanwhile, combine sour cream, mustard, mushroom liquid, salt, and ground pepper. Mix well.
- Pour in the resulting mushroom sauce and simmer over low heat for 3-5 minutes.
- In parallel, melt the remaining butter in a frying pan.
- We spread the prepared meat and over high heat, stirring constantly, fry for 5 minutes.
- We spread the meat to the mushrooms.
- Mix and heat the mushrooms and meat in the sauce for 1 minute.
- Turn off the heating and cover the saucepan with a lid. Let the contents brew for 10 minutes.
- Serve beef stroganoff with mushrooms with your favorite side dish, such as mashed potatoes, like mine.
Enjoy your meal!
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