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Beef Stroganov with Mushrooms

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 Modernized classical Russian dish. 

Prep
 0:30
Cook
 0:30
Yields
 4 servings

Ingredients

  • 400 g low-fat beef, in 2-4 cm thin stripes
  • 400 g button mushrooms, sliced
  • 1 onion, finely chopped
  • 1 garlic clove
  • 150 g sour cream
  • 50 g cream
  • 50 g of white wine
  • 150 g beef stock
  • 1 tbsp flour
  • 1 tbsp mustard, optional
  • 1 tbsp of butter
  • pinch of salt
  • pinch of pepper
  • 1 bay leaf
  • 1 tbsp of chopped dill, green onions, chives, or parsley, for garnishing

Instructions

  1. Dry the beef stripes and mix them with flour.
  2. Fry mushrooms in a separate pan.
  3. In a frying pan heat the butter. Fry the beef stripes in batches on high heat. Fry each side for around 30 seconds. Then remove the beef from the pan leaving the fat in the pan.
  4. Heat more butter in a pan, lower the heat to medium, then onions and garlic. Fry until onions are caramelized.
  5. Add back the beef. Then add white wine and beef stock (or water), sour cream, (optionally) mustard, and bay leaves. Add salt and pepper. Bring it to boil. Let it simmer for 15-20 minutes.
  6. Serve with potatoes and sprinkle the Beef Stroganov with greens.
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