Traditional Boeuf Stroganoff

Ingredients:

• 600 g Beef Tenderloin or Rump Steak (cut into thin strips)

• 2 tbsp Butter

• 1 tbsp Oil

• 1 Onion finely chopped

• 200 g Mushrooms (sliced)

• 1 tsp Mustard (Dijon or Spicy)

• 1 tbsp Tomato Paste

• 150 ml Beef Stock

• 100 ml Dry White Wine or Cognac

• 150 ml Sour Cream or Crême Fraîche

• 1 tsp Sweet Paprika

• Egg Noodles

• Fresh Parsley for garnish

• Salt + Pepper to taste

Cooking Instructions:

Heat the oil in a pan, sear the meat quickly over high heat, then set aside.

Add the butter to the same pan, sauté the onion until translucent, then add the mushrooms and cook until lightly browned.

Stir in the tomato paste and mustard, briefly roast, deglaze with white wine, let it reduce a little, add one tablespoon of flour, then pour in the beef stock and let it simmer.

Season with sour cream, salt, pepper, and paprika — do NOT let it boil anymore!

Add the meat back in and warm it through briefly.

Serve with cooked egg noodles and sprinkle parsley on top.