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.

Summary

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

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Instructions

1. 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.
2. Roll the pieces of meat in flour on all sides.
3. Cut the champignons into arbitrary thin medium-sized pieces.
4. In a saucepan, melt half of the butter (20 g).
5. We spread the mushrooms and fry until they begin to secrete juice.
6. Pour the released juice into a deep container. I got about 120-150 ml of mushroom juice.
7. We continue to fry the mushrooms until the liquid has completely evaporated.
8. Meanwhile, combine sour cream, mustard, mushroom liquid, salt, and ground pepper. Mix well.
9. Pour in the resulting mushroom sauce and simmer over low heat for 3-5 minutes.
10. In parallel, melt the remaining butter in a frying pan.
11. We spread the prepared meat and over high heat, stirring constantly, fry for 5 minutes.
12. We spread the meat to the mushrooms.
13. Mix and heat the mushrooms and meat in the sauce for 1 minute.
14. Turn off the heating and cover the saucepan with a lid. Let the contents brew for 10 minutes.
15. Serve beef stroganoff with mushrooms with your favorite side dish, such as mashed potatoes, like mine.

Enjoy your meal!