Servings: Portions
Beef Stroganoff....How to do it
Beef Stroganoff is a true classic, and the delicious simmered dish with beef, paprika, mushrooms, and cream is known and loved by many people.
Ingredients
- 600 gram Veal Cuvette Lean meat without fat, tendons, etc.
- 21 gram Paprika edelsüss
- 16 gram Wheat Flour
- 4 pcs. Onion
- 28 gram Butter for frying
- 28 gram Oil for frying
- 250 gram Mushroom
- 3 pcs. Bay Leaf
- 2 cans Tomato Puree
- 250 gram Beef Stock or veal stock
- 250 gram Cream
- Spices salt and pepper
Instructions
- Use meat that has been trimmed of fat, tendons, etc.
- Cut the meat into strips about 1 centimeter thick.
- Mix flour, paprika, salt, and pepper together and coat the meat with the mixture.
- Cut the onions into cubes and the mushrooms into quarters.
- Heat a sauté pan or frying pot with oil.
- Add the butter and let it foam.
- Fry the onions and mushrooms in the butter and oil until the onions are soft and the mushrooms have a bit of color.
- Take them out of the pot, place them on a plate, and set aside.
- Add a little more butter and olive oil to the pot and add the meat.
- Let the meat fry at quite high heat until it has a good sear.
- Add tomato paste and let it fry for a couple of minutes.
- Put the fried onions and mushrooms back into the pot with the meat.
- Add veal stock so that it covers the meat.
- Add the bay leaves and let the dish simmer for about 3 1/2 hours, until the meat is tender.
- Add the cream and heat the dish to the boiling point.
- Season with salt and pepper.
- Serve with mashed potatoes and possibly beets.