Beef, Russian kitchen, Beef stroganoff, Chaban house, Podmarev Shavkat, Recipes from the chef

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.

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