Beef Stroganoff

Thinly sliced beef seared quickly and coated in a creamy paprika and mushroom sauce. The cream provides a richness that balances the tang of mustard and lemon.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 449
• Protein: 37 g
• Carbs: 10 g
• Fat: 28 g

Ingredients

• 600 g Beef tenderloin ( cut into strips )
• 250 g Button mushroom ( sliced )
• 1 piece Onion ( finely chopped )
• 40 g Minimum butter sweet
• 1 tbsp Wheat flour
• 150 ml Cream
• 1 tbsp Mustard
• 1 tsp Paprika powder
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Beef stock ( prepared in advance )

Instructions

1. Meat preparation

   Slice the beef into 1 cm thick strips. It is crucial to cut against the grain so the meat remains tender to the bite.

2. Searing the beef

   Heat a knob of butter with a drizzle of oil. When the butter sizzles, toss the meat into the smoking pan. Sear quickly to get a nice brown color without cooking it through. Remove and set aside.

3. Sautéing the garnish

   In the same pan, add butter and sauté the sliced onion and mushrooms. The mushrooms should release their water first, then start to brown and become firm.

4. Dusting and deglazing

   Dust the flour over the vegetables and stir for a minute. Pour in the beef stock and scrape the bottom of the pan to release the cooking juices which hold all the flavor.

5. Binding the sauce

   Stir in the cream, mustard, and paprika. Let it reduce over low heat until the sauce generously coats the back of a spoon. It should be smooth and glossy.

6. Finishing

   Return the meat and its juices to the sauce. Add the lemon juice to wake up the flavors. Heat for one minute without boiling to avoid toughening the beef.

Chef's tips

• Do not overcrowd the pan when searing the beef; do it in two batches if necessary to prevent it from boiling in its own juices.
• Use full-fat cream to prevent it from curdling when it hits the acidic mustard.

Storage

Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without bringing to a boil.