Beef Stroganoff
Ingredients
- 600 gBeef tenderloin (cut into strips)
- 250 gButton mushroom (sliced)
- 1 pcOnion (finely chopped)
- 40 gUnsalted butter
- 1 tbspWheat flour
- 150 mlCream
- 1 tbspMustard
- 1 tspPaprika powder
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlBeef stock (prepared in advance)
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in a saucepan without bringing to a boil.
