Classic Beef Stroganoff Recipe!
OIL USES: Cook & Stew
CHARACTERISTICS:Lactose-free
INGREDIENTS
SERVINGS: 4
- 3 cups of beef sirloin
- 2 tablespoons of flour
- 2.5 cups of mushrooms
- 2 medium or large onions
- 1 clove of garlic, finely chopped
- 2.5 cups of sour cream (can be substituted with cream with very finely chopped pickles added to it).
- 1 glass of dry white wine
- 4 tablespoons Puro Olive Oil
- 1 teaspoons of Dijon mustard
- 0.5 teaspoon of sweet paprika
PREPARATION
1
Cut the beef into strips approximately one centimeter thick, and lightly flour to prevent them drying out too much when sautéing.
2
Wash the mushrooms, cut them into slices and set them aside.
3
Sauté and seal the strips of beef in a pan with olive oil. Set aside and keep warm.
4
Cut the onion into small cubes and sauté in the same pan along with the garlic until the onion turns transparent. Add the mushrooms and sauté them with a pinch of sweet paprika, making sure they don’t burn.
5
Next, add the white wine and stir so that nothing is stuck to the bottom of the pan, while the alcohol of the wine is cooked off.
6
Add the sour cream or cream with pickles and stir until the sauce reaches a light consistency, without thickening too much.
7
Finally, add the Dijon mustard to the sauce.
8
When the sauce is ready, tip the meat into it with the juices which may have been released while it rested, and cook for three to five minutes on a low heat. Garnish with chopped parsley.
9
We can serve the dish with boiled white rice or fresh pasta.
