Boeuf Stroganoff | Classic & Creamy

Heat 2 tablespoons of butter in a pan over medium heat. Cut the beef into thin strips, about 5 cm long, and sear them on all sides until nicely browned. Season with salt and pepper during this process. Remove the meat from the pan and set aside.

Melt the remaining butter in the same pan and sauté the diced onion until translucent. Add the sliced mushrooms and continue to fry until they soften.

Return the meat to the pan and stir in the tomato paste and Dijon mustard. Mix everything well. Pour in the beef stock and simmer, covered, for about 30 minutes over low heat.