A recipe from Gemo
Beef Stroganoff with Mushrooms
Tender strips of beef quickly seared and folded into a tangy sour-cream sauce with onion, mushrooms, mustard, and beef stock. Serve it over wide noodles or mashed potatoes so the creamy sauce stays central rather than becoming a generic stew.
Method
- 01
Slice the 600 g beef across the grain into thin strips, then season with 0.75 teaspoon salt and 0.5 teaspoon black pepper. Slice the onion and mushrooms, mince the garlic if using, warm the stock, and set the sour cream out so it is not fridge-cold.
- 02
Bring a pot of salted water to a boil and cook the wide noodles until tender. Drain, toss with 10 grams of the butter, and keep warm. If serving with mashed potatoes instead, have them ready before finishing the sauce.
⏱ 10 min
- 03
Heat a wide skillet over high heat with 1 tablespoon sunflower oil. Sear the beef in one or two batches just until browned on the outside but still juicy inside, about 30-45 seconds per side for thin strips. Transfer the beef and any juices to a plate.
⏱ 4 min
- 04
Lower the heat to medium-high. Add the remaining sunflower oil and 20 grams butter to the same skillet, then cook the onion and mushrooms with the remaining 0.5 teaspoon salt until the onion softens and the mushrooms brown lightly. Stir in the garlic, if using, for the last minute.
⏱ 8 min
- 05
Sprinkle 1.5 tablespoons flour over the onion and mushrooms and stir for 1 minute. Gradually add the 300 ml hot beef stock while stirring, then mix in 2 teaspoons mustard and simmer until the sauce lightly thickens and coats the spoon.
⏱ 4 min
- 06
Reduce the heat to low. Stir a few spoonfuls of hot sauce into the 200 g sour cream, then return that mixture to the skillet. Add the beef and its juices and warm gently until the beef is just cooked through and the sauce is creamy; do not boil. Taste for salt and pepper, finish with parsley, and serve over noodles or mashed potatoes.
⏱ 3 min
Nutrition
