Beef Stroganoff with mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Beef fillet 1 cm strips 600 g
- Onion 150 g
- Garlic 6 g
- Mushrooms 250 g
- Plain flour 10 g
- Brandy 40 ml 40 g
- Beef stock 200 ml 200 g
- Cream 150 g
- Butter 20 g
- Dijon Mustard 15 g
- Extra virgin olive oil 15 g
- Parsley 3 g
- Black pepper 0.3 g
- Salt to taste 2 g
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Method
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Pat the beef strips dry and season with salt and pepper. Heat the oil in a wide frying pan and brown the meat in two uncrowded batches for 1–2 minutes each. Remove with its juices.
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Lower to medium heat and add the butter, chopped onion and garlic. Soften for 8 minutes. Add the sliced mushrooms and cook for 5–6 minutes until their moisture evaporates.
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Pour in the brandy and boil for one minute without flambéing. Add the flour and stir for one minute. Gradually add the beef stock and simmer for 4 minutes. Add the cream and Dijon mustard and cook gently for 3 minutes.
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Return the beef and its juices and cook for 2–3 minutes until hot and cooked to the desired doneness. Do not unnecessarily prolong cooking for this tender cut. Check the salt and serve with chopped parsley.
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