Now that the weather is getting cold where I live, it is a nice time to have some beef Stroganoff. I personally prefer it over rice or a buttery mash potato, but some people like also to have it over pasta.
In term of beef, I like to use cuts for stews as I prefer to simmer it for a long time, but you can also use cuts like fillet if you want to cook it quick.
Ingredients for 4 portions
500gr of beef
250gr of mushrooms
2 heaped tablespoons of sour cream
Half a cup of beef stock
1 tablespoon of Dijon mustard
1 clove of garlic
A handful of parsley
2 tablespoon of butter
1 tablespoon of flour
Slice the beef into little strips. Slice also the onions and mushrooms.
Preheat a pan with a little bit of oil on high heat and sear the beef strips.
When the beef is seared, remove it from the pan, add some more oil and fry the mushrooms.
Add the butter in a pot and melt it a medium-low heat. When it is melted, add the flour and keep stirring it until you get a light brown roux.
Add the onions and cook until soft.
Add the crushed garlic, mushrooms, beef and beef stock and simmer for 5 minutes.
Add the sour cream, mustard and half of the parsley diced. Simmer for at least 5 minutes ( or much longer if you want it to stew)
When serving, add the rest of the parsley.