Beef Stroganoff
Beef strips with mushrooms in a creamy mustard and paprika sauce.
Active time35 min
Cooking25 min
Total45 min
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Ingredients
- 4 fresh flat-leaf parsley sprigs
- 250 g fresh button mushrooms
- 2 garlic cloves
- 1 onion
- 200 ml full-fat crème fraîche
- 500 g raw beef fillet
- 100 ml prepared beef stock
- 1 tbsp tomato paste
- 2 tbsp vegetable oil
- 1 tbsp Dijon mustard
- 1 tbsp sweet paprika
- 1 pinch of ground black pepper
- 1 pinch of fine salt
Preparation
Cut the beef into strips. Peel and chop the onion and garlic. Clean and slice the mushrooms. Rinse and chop the parsley.
4 fresh flat-leaf parsley sprigs250 g fresh button mushrooms2 garlic cloves1 onion500 g raw beef fillet- knife
- chopping board
Heat 1 tbsp oil in a large pan. Sear the beef over high heat for about 3 minutes, stirring, until browned without drying out. Set aside on a plate.
2 tbsp vegetable oil- frying pan
- spatula
- plate
Add 1 tbsp oil to the pan. Cook the onion over medium heat for 5 minutes until translucent. Stir in garlic for 1 minute. Add mushrooms and cook for about 6 minutes until their liquid evaporates.
- frying pan
- spatula
Stir in paprika, mustard and tomato paste, then add the stock. Simmer for 5 minutes.
100 ml prepared beef stock1 tbsp tomato paste1 tbsp Dijon mustard1 tbsp sweet paprika- frying pan
- spoon
Add the cream, beef and its juices. Heat gently for about 5 minutes without boiling hard. Add salt, pepper and parsley. Serve as soon as the meat is hot and coated in sauce.
200 ml full-fat crème fraîche1 pinch of ground black pepper1 pinch of fine salt- frying pan
- spoon
Allergens
- Celery
- Milk
- Mustard
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration