This is a nice and tender beef recipe, which was established long ago, may become a great side-dish. Yo may serve this Stroganoff beef with pasta or with rice, both variants are pleasant combinations.
- salt : 1 pinch
- dill : 1 tsp (ground)
- mustard : 1 tsp
- sour cream : 230 g
- brandy : 2 Tbsp
- beef broth : 180 ml
- champignons : 220 g
- onion : 60 g
- butter : 1.5 Tbsp
- beef : 700 g
Stages of cooking
In a pan melt butter on a medium flame.
Place beef in a pan, fry the both sides until golden brown.
Rinse and chop onion. Throw in a pan (another pan) and fry.
Slice mushrooms and mix with chopped onions, spread them over the pan equally. Add salt and fry for about 10 minutes.
Add broth and brandy, so that they cover the mushrooms, stew during 15 minutes. Meanwhile you may cook pasta.
Reduce the heat and add sour cream and mustard in the pan.
Mix ingredients properly until they are white.
Add beef in the sauce, stir and stew for 2 minutes.
Take out the flame and throw dill and salt. Mix well. Thus the dish is ready. Bon appétit!