Hack Ragout À La Stroganoff
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced beef or your choice
- 250 g mushrooms
- 2 medium onion (s)
- 100 g pickled cucumber (s)
- 2 tablespoons oil
- 150 ml white wine
- 100 ml whipped cream
- 1 tablespoon mustard
- 2 teaspoons broth, clear
- 1 tablespoon flour
- Salt and pepper, black
- sugar
- possibly parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions. Clean the mushrooms and cut them into slices.
- Heat the oil in a large saucepan and sweat the onions in it. Add the mince and fry until crumbly. Then fry the mushrooms briefly. Season with salt, pepper and the mustard. Deglaze with 1/4 l water and the wine. Bring to the boil and stir in the broth. Let simmer for a few minutes.
- Mix the cream and flour until smooth and add. Always stir firmly so that nothing clumps. Let simmer for another 5 minutes.
- Cut the cucumbers into sticks and heat them in the minced ragout. Season to taste with salt, pepper and a pinch of sugar. If you want, you can sprinkle with chopped parsley.
- Rice or any kind of potato dish tastes good as a side dish.
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