Name: Beef Stroganoff with Beef and Mushrooms
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1 pot
Ingredients: 700 g beef ribeye; 1 pc onion; 250 g mushrooms; 30 g butter; 1 tablespoon plain flour; 1 teaspoon dijon mustard; 1 tablespoon tomato paste; 250 ml poultry stock; 200 g sour cream; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; parsley; rapeseed oil; 1 kg potatoes; 1 teaspoon salt; 150 ml milk; 50 g butter; 1 pinch nutmeg; 2 l water

Step by step process

Preparation

1
Pat the beef sirloin dry, remove any membranes, and slice into thin strips against the grain to keep the meat tender and perfect for searing.
2
Peel the onion and slice into thin half-moons. Clean the mushrooms and cut into even slices to ensure they brown evenly.
3
Finely chop the parsley. Peel the potatoes. if any are large, cut them into equally sized pieces for even cooking.

Cooking

4
Pour water into a pot, add a teaspoon of salt, and place in the potatoes. Cover and cook until tender, about 15-20 minutes, then drain and return to the pot. Add butter and warm milk, then whisk into a smooth, silky mash. Season with a bit of nutmeg.
5
Heat a thin layer of canola oil in a large skillet. Add the beef in batches and sear over high heat for 1-2 minutes until browned on all sides, keeping the meat juicy. Set the seared meat aside with its juices.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
6
In the same pan, add butter, then the sliced onion, and sauté until translucent, about 4-5 minutes. Add the mushrooms and cook for another 5-6 minutes until golden and any excess liquid has evaporated.
7
Add flour to the sautéed onions and mushrooms, stir briefly, then mix in tomato paste and mustard. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let the sauce simmer and thicken gently for about 5-7 minutes.
TIP:
Briefly roast plain flour in fat to give it a delicate nutty aroma and to eliminate the raw taste. A roux prepared this way perfectly thickens sauces and soups.
8
Return the beef with its juices to the sauce, reduce the heat, and stir in the sour cream. Do not boil the sauce. just warm it through for 2-3 minutes. Season with salt and freshly ground black pepper to taste.
TIP:
Stir sour cream into the sauce over low heat and do not boil it to prevent curdling. This way, you will get a smooth, creamy, and velvety sauce.

Serving

9
Spoon a portion of mashed potatoes onto a plate, top with the beef Stroganoff and sauce, and sprinkle with freshly chopped parsley. Serve immediately.