Usuba
Beef Stroganoff with Mushrooms and Cream
A classic meat dish with porcini mushrooms and champignons in a creamy sauce. Use beef tenderloin or diaphragm for best results. Served with mashed potatoes and garnished with fresh herbs and pickled cucumbers.
- Total
- 60 min
- Standard serving
- 733 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the onion into very thin half-rings.
- 2
Step 2
Cut the mushrooms into wedges. Slice the porcini mushrooms into pieces of the same size.
- 3
Step 3
Cut the meat into thin strips across the grain.
- 4
Step 4
Heat vegetable oil in a pan.
- 5
Step 5
Fry the onion until soft.
- 6
Step 6
Add the meat to the pan and fry until it changes color.
- 7
Step 7
In a separate skillet, heat the oil over high heat. Sauté the mushrooms for a few minutes, then add the porcini mushrooms. Season with salt and pepper, and fry until golden brown.
- 8
Step 8
Salt the meat, add the sautéed mushrooms and fry for another 3–4 minutes.
- 9
Step 9
Add 2 tablespoons of water and pour in the cream. Simmer over low heat for 7–8 minutes.
- 10
Step 10
Cut the pickles into thin lengthwise slices.
- 11
Step 11
Finely chop the dill and parsley.
- 12
Step 12
Add herbs to the pan with the meat.
- 13
Step 13
Serve beef stroganoff with mashed potatoes, garnished with pickles and fresh dill.
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