Beef Stroganoff with Peas

To prepare this famous Russian dish, you can use beef fillet or rump steak. This time we decided to use rump steak, added peas, and of course, we didnt forget the mushrooms and sour cream.

Details

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

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 675 g Meat, beef, shoulder

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Onion, raw

  • 225 g Mushrooms, mushrooms, fresh

  • 150 g Beans, canned, cooked

  • 250 ml Soup base, beef, cube

  • 150 ml Sour cream

  • 1 spoon Mustard

  • 350 g Pasta, noodles, fresh

  • 25 g Butter, unsalted

  • 1.5 spoons Parsley, fresh

Steps

  1. Clean the rump steak, wash it, and dry it thoroughly with paper towels. Cut it into thin strips (about 5 mm wide and 5 cm long). Peel the onion and chop it finely. Clean the mushrooms, wipe them with a damp cloth, and slice them thinly.

  2. Place a pot with a large amount of water on the stove. Just before the water boils, add salt. Add the pasta to the boiling water and cook it for the time indicated on the package. At the beginning of cooking, stir the pasta well a few times with a spoon to prevent it from sticking to the bottom of the pot.

  3. Heat two tablespoons of oil in a large pan. Add the meat to the hot oil, season it with salt and pepper. Stir continuously and fry it for 2 to 3 minutes, then transfer it to a plate.

  4. Heat the remaining oil in the pan and sauté the onion over moderate heat, stirring until it softens. Add the mushrooms and fry everything together for another 5 minutes. Then add the peas and pour in the broth. Bring to a boil while stirring continuously, then reduce the heat again and let about half of the liquid evaporate.

  5. Drain the cooked pasta well. Return it to the pot, season it with butter, and cover it to keep it warm. Return the meat to the pan and add the sour cream and mustard. Mix everything well and cook for another 2 minutes.

  6. Arrange the pasta on plates. Place the beef stroganoff in the center, sprinkle with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 210.39 kcal
  • Fat: 11.39 g
    • Saturated Fat: 3.56 g
  • Carbohydrates: 14.57 g
    • Sugars: 0.83 g
  • Protein: 10.25 g
  • Fiber: 0.7 g

Advice

Instead of sour cream, you can use yogurt. When cooking pasta, follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.