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Stroganoff beef with smoked paprika and mushrooms |

Vegetables and Fruits, Beef

Classic Russian recipe that can quickly be done for the lunch or diner. Delicious and easy to make, ideal for snowy days.

Note

Keep in mind that this is a stew, the longer you cook it, the better. Just make sure to put the cream in the last steps of the cooking and not to overcook the beef.

Ingredients

Recipe for 4 portions

Stroganoff

500 Gr

Hanger steak

2 Pinch(es)

Flour

150 Gr

Onion

250 Gr

Button mushrooms

250 Ml

Veal demi-glace

125 Ml

35% cooking cream

1 Tbsp

Paprika

200 Gr

Red pepper

Butter
Salt and pepper
Vegetable oil

Preparation time: 45 min

Mise-en-place

Clean the mushrooms and slice them.

Same goes for the onions, very finely.

Beef in slices also.

Make some juliennes out of the red pepper.
Stroganoff

In a stewpot on high heat with a little bit of vegetable oil and butter at the very end, colour the mushrooms. Once the needed colour is there, reserve.

In the same pan, gently bring the onions to a golden brown colour then add the peppers.

Put the beef slices into a flour mix with salt and pepper while taping on it to remove the exceeding. Brown the beef, again in the same pan at high heat and reserve.

When the pan is still very hot, deglaze with white wine, lower the heat and let it reduce 2-3mins. Add the veal stock.

Add the cream, again at low heat and let it reduce and thicken for a good 10mins.

Put the beef in, at the same time as the paprika, then let it cook for 5mins. Then add the remaining vegetables and simply make sure they are hot and cooked to your likings.

Keep in mind that this is a stew, the longer you cook it, the better. Just make sure to put the cream in the last steps of the cooking and not to overcook the beef.

Cooking schedule