Boeuf Stroganoff

Name: Boeuf Stroganoff
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g waxy potatoes; 500 g Onions; 400 g Mushrooms; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150-200 ml Beef bouillon; 800 g Fillet of beef; 2 TABLESPOONS Dijon mustard; 400 g Sour cream or sour cream (24 % fat); 7-10 Tbsp Sugar; 7-10 Tbsp Gherkin strips and dill

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g waxy potatoes
500 g Onions
400 g Mushrooms
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150-200 ml Beef bouillon
800 g Fillet of beef
2 TABLESPOONS Dijon mustard
400 g Sour cream or sour cream (24 % fat)
7-10 Tbsp Sugar
7-10 Tbsp Gherkin strips and dill

Directions

1
Wash the potatoes and boil in water for 20 minutes. Then rinse with cold water, peel and let cool. In the meantime peel onions and cut them into rings. Clean the mushrooms, wash if necessary, cut into slices.
2
Heat two tablespoons of oil. Brown the onions and mushrooms in it. Season with salt and pepper and cook over medium heat for ten minutes. Add 150 to 200 millilitres of water or broth and cook for another five minutes.
3
In the meantime cut the potatoes into slices. Heat two tablespoons of oil. Fry the potatoes for twelve minutes while turning. Season with salt, pepper and sugar. Dab the fillet dry and cut into fine strips.
4
Heat a tablespoon of oil in a frying pan. Stir-fry half of the meat for two minutes over a high heat, then add to the vegetables. Prepare the second half of the meat in the same way. Season with salt, pepper and mustard.
5
Stir in sour cream by the spoonful at low temperature, season to taste again. Serve Boeuf Stroganoff and fried potatoes in portions, sprinkled with cucumber strips and dill.