Main course

Beef Stroganoff

A dish that pairs quickly seared cross-grain beef with mushrooms and onion in a smooth mustard and sour-cream sauce heated without curdling.

What you’ll need

• beef tenderloin: 900 g
• button mushrooms: 400 g
• onion: 250 g
• sour cream: 400 g
• beef stock: 350 ml
• flour: 40 g
• butter: 70 g
• mustard: 35 g
• vegetable oil: 30 ml
• fine salt: 9 g
• black pepper: 3 g

How to make it

1. Chill the beef in the freezer for 20 minutes and slice across the grain into 8-10 mm strips. Pat dry and season with half the salt and the pepper.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.