Boeuf Stroganoff
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g beef fillet (s), fillet tips, cut into fine strips
- 1 tablespoon olive oil
- 1 small onion (s) or 2 shallots
- 1 tablespoon tomato paste
- 1 pinch (s) powdered sugar
- 1 medium pickled cucumber (s)
- 1 tablespoon sour cream or crème fraîche
- 400 ml beef stock or vegetable stock
- 2 mushrooms, fresh
- 1 teaspoon mustard, medium hot
- 1 sprig rosemary
- 1 clove garlic
- salt and pepper
- Lemon zest, grated
Print Recipe
Pin Recipe Instructions
- Heat a tablespoon of olive oil in the pan and fry the meat for about 30-45 seconds with the rosemary and the crushed garlic (English, medium) while turning, then remove everything immediately. Now season the meat with salt and pepper. Now fry the mushrooms in the same oil very briefly and take them out again.
- Heat the second tablespoon of oil in the same pan and fry the chopped onions until they are translucent, do not let them brown. Add the tomato paste and roast briefly. Dust the icing sugar over it and deglaze with the stock after a few seconds. Bring to the boil and reduce a little over medium heat. Now add the pinched pickles and mustard to the sauce. At the very end, fold in the sour cream as well as the meat and mushrooms. Heat briefly, season with salt, pepper and possibly lemon zest and serve.
- Rice goes well with it.
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