Beef stroganoff recipe

Russian dish of tender beef seared quickly with onion and finished in a broth sauce sharpened with mustard and enriched with sour cream, served with crisp potato straws.

2 hours and 30 minutesmedium11 ingredients

Ingredients

• 600 g beef tenderloin
• 1 tsp mustard
• 2 tbsp sour cream (smetana)
• 300 ml beef broth
• 50 g butter
• 1 tbsp flour
• 1 onion
• 600 g potatoes
• 500 ml sunflower oil
• 1 tsp salt
• 0.5 tsp black pepper

How to make Beef stroganoff

1. Two hours before cooking, cut 600 g of beef tenderloin into small pieces or short strips, season with salt and pepper and leave to rest.
2. Make the sauce: melt 50 g of butter, stir in 1 tablespoon of flour and cook it lightly, then whisk in 500 ml of beef broth and bring to a boil.
3. Add 1 teaspoon of mustard and a little pepper, boil again, strain the sauce and stir in 2 tablespoons of sour cream.
4. Cut 600 g of potatoes into thin matchsticks, rinse, dry well and deep-fry them in hot oil until crisp, then salt them: these potato straws are the classic Russian side.
5. Fry 1 sliced onion in 50 g of butter, then sear the beef over high heat for 2 to 3 minutes, in batches, so it browns without stewing.
6. Put the beef and onion into the sauce, cover tightly, keep on very low heat for 15 minutes, bring just to a simmer and serve at once with the potato straws.

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