Beef Stroganoff with Porcini and Button Mushrooms
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
2
Description
It is best to use beef diaphragm or tenderloin.
Ingredients
- Onion - 4.2 oz
- Beef - 10.6 oz
- Porcini Mushrooms - 7.1 oz
- Champignons - 7.1 oz
- Cream - 7 fl oz
- Pickled Cauliflower - 2 pieces
- Dill - 0.2 oz
- Parsley - 0.2 oz
- Mashed Potatoes - 10.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the onion into very thin half-rings.
Step 2
Cut the champignon mushrooms into wedges. Chop the porcini mushrooms into pieces of the same size.
Step 3
Cut the meat into thin strips against the grain.
Step 4
Heat vegetable oil in a skillet.
Step 5
Sauté the onion until soft.
Step 6
Add the meat to the skillet and sauté until it changes color.
Step 7
In a separate skillet, heat oil over high heat and sauté the mushrooms for a few minutes. Add the porcini mushrooms, season with salt and pepper, and continue to cook until golden brown.
Step 8
Season the meat with salt, add the sautéed mushrooms, and continue to fry for another 3–4 minutes.
Step 9
Add 2 tablespoons of water and pour in the cream. Simmer over low heat for 7–8 minutes.
Step 10
Slice the cucumbers into thin lengthwise strips.
Step 11
Finely chop the herbs.
Step 12
Add the herbs to the skillet with the meat.
Step 13
Serve the finished beef stroganoff with mashed potatoes, garnished with pickles and fresh dill.
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