31st of August 2020

Boeuf Stroganoff


Boeuf Stroganoff


Serves 4

400 - 500 g   Fillet of beef
150g   Mushrooms
1   red bell pepper
2   pickled cucumbers (Gherkins)
1   medium size onion
25g   butter
1tbsp   sweet paprika powder
1tbsp   tomato puree
1 1/2 dl   white wine
2 dl   beef stock
1 1/2 dl   sour creme
    salt & pepper



  1. Cut the mushrooms, peppers and gherkins into thin slices
  2. Chop the onions finely and fry in the butter until golden brown
  3. Add the vegetables, tomato puree and paprika and mix gently together
  4. Deglaze with wine and stock. Cook on  high heat until the sauce has reduced to about 1 dl of liquid
  5. Add the sour cream and season with salt and pepper, don't cook the sauce any more... just keep it at a low heat
  6. Cut the beef into slices or cubes and season with salt and pepper. Fry the beef in the butter... beef still needs to be pink inside.
  7. Add the beef to the sauce and serve with rice or noodles.





Tags: recipe, stroganoff