Beef Stroganoff

The Russian classic: strips of beef tenderloin and mushrooms in a creamy sour cream and mustard sauce. A hearty, high-protein main course.

Ingredients

• 600 g beef tenderloin
• 300 g mushrooms
• 150 g (1 large) onion
• 40 g (3 tbsp) butter
• 15 g (1½ tbsp) white flour
• 200 g (¾ cup + 1 tbsp) beef broth
• 200 g sour cream
• 10 g (2 tsp) mustard
• 2 g (1 tsp) black pepper
• 8 g (1½ tsp) salt

Instructions

1. 1

   Cut the tenderloin against the grain into strips 1 cm thick and 5 cm long; toss with half the salt and pepper. Thinly slice the onion into half-moons and slice the mushrooms.

2. 2

   Heat half the butter in a large skillet over high heat; sear the beef in two batches for 2-3 minutes in total until browned, then transfer to a plate.

3. 3

   In the same pan, soften the onion in the remaining butter over medium heat for 4-5 minutes; add the mushrooms and sauté for 6-7 minutes until their liquid evaporates.

4. 4

   Sprinkle in the flour and cook for 1 minute; gradually add the beef broth, stirring constantly, and cook for 3-4 minutes until the sauce thickens.

5. 5

   Lower the heat; stir in the sour cream and mustard and season with the remaining salt and pepper. Do not boil, or the cream may split.

6. 6

   Return the beef and its juices to the pan, heat through for 2 minutes and serve immediately.

Nutrition

Per serving