Beef Stroganoff
Beef Stroganoff is a beloved classic that has earned its place on weeknight dinner tables for generations. This version features tender strips of beef simmered in a creamy tomato-based sauce, brought together with mushrooms, broth, and a touch of crème fraîche. It’s hearty, warming, and endlessly versatile — equally at home over mashed potatoes, pasta, or rice.
Ingredients
- 1¾ lbs beef in strips (800 g)
- 1½ onions finely chopped
- 2 tbsp butter for browning
- 7 oz fresh mushrooms quartered (200 g)
- 1 tsp salt
- 0.5 tsp pepper
- 2 tbsp tomato paste
- ½ cup meat broth (1 dl)
- ½ cup heavy cream (1 dl)
- ½ cup crème fraîche (1 dl)
- 8 slices pickled gherkins julienned
- 8 slices pickled beets julienned
Instructions
- Brown the beef: Cut the beef into strips (about 0.5 x 6 cm). Heat butter in a frying pan over high heat. Brown the beef in small batches with finely chopped onion until nicely seared. Set aside.
- Simmer the sauce: Transfer the beef and onion mixture to a pot. Add the mushrooms, salt, pepper, tomato paste, broth, and cream. Let simmer for a few minutes until the sauce thickens slightly and the flavors meld.
- Finish with crème fraîche: Stir in the crème fraîche. Taste and adjust seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley.
- Prepare the garnishes: Shred the pickled gherkins and pickled beets into thin strips.
- Serve: Serve hot with the pickles and beets on the side. Pair with mashed potatoes, rice, buttered noodles, pasta, or a green salad.