Beef Stroganoff
Beef stroganoff in a creamy mushroom sauce with crème Fraiche and mustard, served with pappardelle or rice.
Pasos
- 1
Heat the olive oil in a non-stick frying pan and add the sliced onion; cook on medium heat until completely softened (about 15 minutes). Add a splash of water if needed to prevent sticking.
- 2
Crush the garlic and cook for 2-3 minutes, then add the butter and let it foam slightly.
- 3
Add the mushrooms and cook for about 5 minutes until softened. Season well and set aside.
- 4
Toss the beef fillet in seasoned plain flour until coated. In the same pan, fry the beef for 3-4 minutes until well colored, adding a little oil if the pan looks dry.
- 5
Return the onions and mushrooms to the pan. Whisk together crème Fraiche, mustard and beef stock; pour into the pan and cook over medium heat for about 5 minutes.
- 6
Scatter with parsley and serve with pappardelle or rice.
