Beef Stroganoff
Cut the beef across the grain into thin strips 5 mm thick and 4 cm long. Slice the onion into thin half-rings and sauté in butter until softened, 6–7 minutes; transfer to a bowl. Heat the oil over high heat and fry the meat in two batches for 2–3 minutes each, so that it browns rather than stews. Return the onion and all the meat, add the flour, and stir. Add the sour cream, tomato paste, mustard, and hot water; season with salt and pepper and heat over low heat for 5–7 minutes until a thick sauce forms, avoiding a vigorous boil.
Ingredients
- ✓Beef (tenderloin or sirloin)
- ✓Onion
- ✓Butter
- ✓Sunflower oil
- ✓Wheat flour
- ✓Sour cream
- ✓Tomato paste
- ✓Mustard
- ✓Water
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the beef across the grain into thin strips 5 mm thick and 4 cm long.
- 2
Slice the onion into thin half-rings and sauté in butter until softened, 6–7 minutes; transfer to a bowl.
- 3
Heat the oil over high heat and fry the meat in two batches for 2–3 minutes each, so that it browns rather than stews.
- 4
Return the onion and all the meat, add the flour, and stir.
- 5
Add the sour cream, tomato paste, mustard, and hot water; season with salt and pepper and heat over low heat for 5–7 minutes until a thick sauce forms, avoiding a vigorous boil.
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