Beef Stroganov
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef, fillet, but it also oes with steak, hip, etc.
- 300 g mushrooms
- 100 g cucumber (pickles)
- 2 medium onion (s)
- 75 g sour cream
- 100 g whipped cream
- 1 clove garlic
- Butter or oil
- Tomato paste
- Mustard (Dijon)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put on the pasta. Lightly brown half of the chopped onions in butter. Add the chopped garlic clove and sauté briefly. Now add the mushrooms. Deglaze with a little water, put the lid on the pan and let it sit for about 3 minutes at medium temperature.
- Now the temperature is reduced and sweet and sour cream are mixed in. Add 1 tablespoon each of tomato paste and mustard. Season with salt and pepper.
- In a second pan, the beef fillet cut into strips is briefly seared in hot oil. A few onions, salt and pepper are added. It is ideal if it is brown on the outside and slightly bloody on the inside. The cucumbers are added to the sauce and then everything is left to steep.
- Put the seared meat in the sauce and let it steep for a short time. If you let it steep too long, the meat will be tough. Add a little lemon juice and then season with salt and pepper.
- Boeauf Stroganov can be served with spaetzle, ribbon noodles, fried potatoes or normal boiled potatoes. For decoration you can sprinkle herbs such as parsley on top.
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