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Recipe of the day: Beef Stroganoff | Lifestyle

Cut the meat into slices 5 cm long and about half a centimeter thick. Mix the peppers with some salt and pepper and toss the meat through. Take half of the butter and melt it together with the butter. Slowly fry the onions in this. When they are soft, add the mushrooms. Let go until those too are soft. Heat the rest of the butter well and fry the meat in it, high, hard and quickly. Put fire out, put it away for a while. Then heat high under the other pan. Add the mustard and the white wine, keep the heat high until the wine has reduced a little again, now that the crème fraîche is in it, let it rise, a little lemon juice if you like, and then stir it at the end meat through with juices from the other pan. Serve with pasta or rice or smooth potato with lots of parsley.

Required:

• 500 gr sirloin steak

• 100 gr butter

• 2 onions in rings

• 350 gr mushrooms in slices

• 1 tbsp Dijon mustard

• 75 ml of white wine

• 125 ml crème fraîche

• 1 teaspoon spicy paprika

• 2 tsp sweet paprika

• 1 tbsp olive oil

• salt and freshly ground black pepper

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