Beef Stroganoff
Medel

Beef Stroganoff

Tender beef fillet in a silky, tangy crème fraîche sauce studded with caramelized mushrooms and onions, finished with a whisper of mustard—a warm, elegant dish that's both comforting and sophisticated.

⏱️45 min
🍽️4 portioner
3.0
🍲 Middag🥩 Nötkött🇷🇺 Rysk

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat olive oil in a non-stick frying pan over medium heat. Add sliced onions and cook for 15 minutes until completely softened, adding a splash of water if they begin to stick. Crush in the garlic and cook for 2-3 minutes more.
  2. 2
    Add butter to the pan and let it foam. Add mushrooms and cook for 5 minutes until softened. Season well and transfer to a plate.
  3. 3
    In a bowl, combine plain flour with salt and pepper. Toss the beef fillet pieces in the seasoned flour to coat.
  4. 4
    Add the coated beef to the pan (add a splash of oil if the pan is dry) and fry for 3-4 minutes until deeply browned on all sides.
  5. 5
    Return the onions and mushrooms to the pan. Whisk together the crème fraîche, English mustard, and beef stock, then pour into the pan.
  6. 6
    Cook over medium heat for 5 minutes until the sauce has heated through and slightly thickened.
  7. 7
    Scatter with fresh parsley and serve with pappardelle or rice.