Beef stroganoff with mushrooms in a creamy sauce
Shavkat Podmarev, the brand chef of the Chaban House restaurant, shared with us a recipe for an unusually delicious beef stroganoff. For which many thanks to him from the entire non-fasting public!
Ingredients
Servings 4-6- 550 g beef rump
- 200 g frozen porcini mushrooms
- 250 g onion
- 50 ml vegetable oil
- 200 g cream with a fat content of at least 30%
- 2 g of grated nutmeg
- 20 g of salt
- 3 g ground black pepper
- 20 g butter
- 20 g Worcestershire sauce
- 150 ml beef broth
- 100 g sour cream 20% fat
- 1 tsp flour
Cooking
Step 1
Cut the beef into 1 cm thick slices, beat lightly and cut into strips measuring 0.8x0.8x8 cm. Marinate the meat in a mixture of salt, pepper and Worcester sauce.
Step 2
Onion cut into thin strips. Defrost mushrooms and cut into cubes 1.5x1.5 cm.
Step 3
Melt the butter in a frying pan and fry the mushrooms until golden brown. Sprinkle with flour, stir. Add broth and boil for 5 minutes. Then add sour cream, nutmeg, salt and pepper. Boil for 2-3 minutes, add cream, bring to a boil.
Step 4
Meanwhile, heat vegetable oil in a saucepan. Add beef and sauté quickly until golden brown. Add the onion and sauté until the onion softens. Pour the mushroom sauce into a saucepan. Simmer over low heat for 1 hour.