Beef Stroganoff

A Russian dish known in Europe since the 18th century. It was named after the wealthy Stroganov merchant family from Novgorod. It is said that a member of the Stroganov family had a French chef who created the dish and dedicated it to his master.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 750 g Meat, beef, fillet - lung roast

  • 8 pieces Shallot

  • 300 g Mushrooms, mushrooms, fresh

  • 300 ml Sour cream

  • 30 g Butter, unsalted

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 bouquet Parsley, fresh

Steps

  1. Rinse the meat thoroughly under running water, dry it well, and cut it into 5 mm wide and 5 cm long strips with a sharp knife. Peel the shallots, rinse them, and finely chop them. Clean the mushrooms, rinse them, dry them, and cut them in half.

  2. Melt the butter in a pan. When it starts to foam, add the sliced meat and fry it on high heat for 5 minutes. Stir constantly while frying to ensure it browns evenly on all sides. Cook the meat in batches to avoid overcrowding the pan. Remove the cooked meat with a slotted spoon and place it on a plate.

  3. Add the shallots and mushrooms to the pan and sauté for 5 minutes until the ingredients soften. Return the meat to the pan, season with salt and pepper, and mix well. Stir in the sour cream and cook the dish on low heat for another 5 minutes. Remove the pan from the heat.

  4. Rinse, pluck, and finely chop the parsley, then sprinkle it over the dish in the pan. As a side dish, you can serve rice, which is plated and topped with the Stroganoff sauce.

Nutrition Information (Per 100g)

  • Calories: 120.77 kcal
  • Fat: 5.41 g
    • Saturated Fat: 2.14 g
  • Carbohydrates: 4.27 g
    • Sugars: 0.21 g
  • Protein: 12.82 g
  • Fiber: 0.21 g