Classic Beef Stroganoff
40—50 Min
There are lots of stories surrounding the origins of beef stroganoff. There are no stories here, but we do have a paprika beef stroganoff that is tender and delicious. A fantastic French dish with exquisite fillet of beef, mushrooms, pickles and just the right amount of paprika.
Ingredients 4 Portions
- 500 gBeef fillet
- 125 gMushrooms
- 2 pieceShallots
- 100 gPickles
- 250 mlChicken or beef stock, clear
- 125 mlWhipping cream
- 3 tbsp.Olive oil
- 1 tbsp.Organic Special Sweet Paprika, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
- Parsley, fresh, to garnish
Preparation
- 1
Cut the beef fillet into thin strips. Season the meat with salt. Cut the mushrooms in half or into quarters, depending on how big they are. Cut the pickles into thin slices. Finely chop the shallots.
- 2
Heat a pan of olive oil. Sear the meat until it's nicely browned, then remove from the pan.
- 3
Sweat the shallots until they go transparent, then add the mushrooms. Add the paprika to the pan and fry. Use hot chicken stock to deglaze the pan, then scrape the juices from the bottom of the pan and allow the sauce to boil for 5 minutes.
- 4
Finally add the whipping cream, then season with salt and pepper. Before serving, bring to the boil briefly, then add the pickles and meat. Only warm the meat through — don't cook it any more, otherwise it will go tough.
- 5
Garnish with fresh parsley and serve with rice.
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