Beff Stroganoff
Flavorful and delicious.
Ingredients
- ¼ cup. Demi-glaze/Gravy.
- 100 grams. Tomato paste.
- Garlic powder.
- Sweet paprika (Pimenton is my favorite).
- 200 ml. White wine.
- 500 ml Cream.
- ½ teaspoon. Chili paste. (Optional).
- Dill.
- 1 kg. Beef or chicken. (Or lamb, etc).
- Salt.
- Black pepper.
- Seasonings or spices to your liking.
- Olive oil.
- Truffled oil. (Optional for mushrooms).
- 500 grams. Rice.
Instructions
- Cut the meat into very thin strips.
- Marinate for one hour in olive oil and paprika
- Slice the mushrooms.
- Cut the shallots in half lengthwise and separate the large petals.
- Sauté the meat in a saucepan in very high heat, stirring so it doesn't stick, with salt and pepper in a little olive oil, draining the water as it comes out to avoid boiling.
- Reserve in a saucepan.
- Sauté the mushrooms in olive oil (truffled is best) and set aside.
- Sauté the shallots with salt and pepper and add them to the meat.
- Add a small bunch of dill.
- Add the sauce without the cream. Mix well and cook for about ten minutes over low heat.
- Add the cream, preheated to not interrupt the cooking, and cook over low heat until the cream thickens to a texture slightly thicker than double cream.
- Add the mushrooms and cook for a few more minutes just to heat them.
- Enjoy!
Notes
- The quantities and proportions are completely arbitrary and adaptable to each occasion, taste, or need. If you like it with a lot of sauce, just add 20% more of each component. 🤷♂️
- The images are illustrative and were taken from another recipe.
- If you use beef, Sirloin is a good choice. If you prefer chicken, you can use mini fillets but their cooking time is much shorter. One minute in the saucepan is enough.
- Serve with Orzo instead of rice as a good twist. It's very nice.