Boeuf Stroganoff
Boeuf Stroganoff is a classic dish that has been enjoyed for generations. Originating from Russia, it's known for its delicate taste and creamy texture. This dish isn't just delicious, but it also brings a touch of conviviality and comfort to your table.
Équipement
- Large skillet
Ingrédients
- 300 g Beef Tender cuts like filet or rump steak are ideal.
- 1 medium Onion Finely chopped
- 200 ml Heavy cream
- 200 ml Beef broth
- 1 tbsp Dijon mustard For a slight tanginess
- 2 tbsp Butter For cooking
- to taste Salt
- to taste Pepper
Instructions
- Start by melting butter in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until golden and tender.
- Cut the beef into medium-sized pieces and add them to the skillet. Cook for about 5 to 7 minutes, until browned on all sides. Be careful not to overcook the beef.
- Add the beef broth and heavy cream to the skillet. Stir to combine and let it simmer on low heat for 10 to 15 minutes until the sauce thickens slightly.
- Add the Dijon mustard, salt, and pepper to taste. Stir well to combine all the flavors. If the sauce is too thick, add a bit of broth or water to adjust the consistency.
- Once the beef is tender and the sauce is creamy, your Boeuf Stroganoff is ready to serve. Enjoy it with pasta, rice, or steamed vegetables.
Notes
Feel free to experiment with the sauce by adding grated cheese or adjusting the creaminess to your liking. You can also replace beef with chicken or tofu for different versions of this dish.