Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
Tips!
While pasta cooks, prepare meat.
In the Box:
100 grams sliced white
mushrooms
1/2 chopped onions
1 minced clove garlic
3 tablespoons of butter
1/4 cup flour
440 grams tenderloin steaks
1/2 tbsp Worcestershire sauce
2/3 cup chicken broth
1/2 tsp thyme
1/2 cup of cream
1/2 tbsp fresh parsley
250 grams fettuccine
What you need at home?
Saucepan
Pan
Salt & Pepper
- Cook Pasta
Fill a large saucepan with water and bring to boil, add 1 teaspoon of salt, add pasta and cook according to time on package. When cooked, drain from water and add a small piece of butter.
- Cook Onions
Heat a pan over medium-high heat. Add half of the butter in pan, sauté onion, mushrooms and garlic until soft and remove from pan set aside.
- Cook Steak
Cut steak into strips. Toss steak strips in flour and coat. Add remaining butter in pan. Brown meat in butter until well browned on sides for about 4 minutes. Add salt and pepper, Worcestershire, and broth.
- Cook Cream
Return mushrooms, onion and garlic to pan, add thyme and parsley (leave a little on side for garnishing) and cook approximately 5 mins, or until sauce thickens.
- Finish plate
Add sour cream, stir until smooth and remove from heat. Serve over pasta and garnish with more parsley.
- Share
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