Boeuf Stroganoff | Creamy Classic with Beef & Mushrooms

Preparation

• 1
  Cut the beef into slices about 1 cm thick, then cut into fine strips about 0.5 to 1 cm wide. Mix with two generous pinches of salt and some pepper and set aside briefly.
• 2
  Peel the onion, halve it, and cut into fine half-moons. Clean the mushrooms (trim the stem ends), rinse briefly, and halve or quarter them depending on their size. Mix the juice of half a lemon with about 100 ml of cold water in a bowl and briefly toss the mushrooms in it. This prevents them from turning gray when cutting or frying. Then drain well.

Instructions

• 1
  Heat butter or oil in a pan. Sauté the drained mushrooms over medium heat until they have released their liquid and it has evaporated. Then add the onions and fry everything together until golden brown. Remove from the pan and set aside.
• 2
  If necessary, add a little more fat to the pan and heat it strongly. Distribute the meat strips evenly in it. First, sear them without stirring until nicely browned on the underside, then turn briefly. Since the strips are very thin, a few minutes are enough to keep them juicy.
• 3
  Add the meat to the mushrooms and onions. Deglaze the roasting pan with about 100 ml of water (or beef stock) and let it reduce almost completely. Stir in the sour cream and immediately reduce the heat or remove the pan from the stove. Return the meat-mushroom mixture to the sauce, warm briefly (do not boil!) and let it steep for 5 minutes. Serve with rice or noodles and fresh parsley.