Le Bœuf Stragonoff
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recette

Beef Stroganoff

  • Preparation 20 min
  • Cooking time 25/30 min
  • For 4 servings

Ingredients

    • 800g / 1 ½ lb tender beef (steak, ribs etc.) 
    • 600g / 1 ¼ lb potatoes 
    • 200g / 7oz chopped tomatoes 
    • 2 to 3 onions 
    • 150ml / 5 fl oz thick cream or sour cream 
    • 1-2 tbsp flour 
    • 1 tbsp mustard 
    • 2 tsp paprika 
    • 100ml / 3 ½ fl oz olive oil 
    • Thyme, rosemary, garlic, salt and pepper 

1/ Peel the potatoes and cut into pieces, Place in a dish with the thyme, rosemary and garlic. Season with salt and pepper and cook in the oven at 210C / 410°F / Gas Mark 6 for 30 minutes. 

2/ Cut the meat into strips along the muscle fiber and season with salt and pepper. 

3/ Mix the meat with the flour, making sure it is well covered. 

4/ Sauté the chopped onions in the olive oil in the ceramic casserole dish over a fairly high heat. 

5/ Add all the meat and brown for 3-4 minutes. 

6/ Mix the mustard with the paprika and a little water and add the mixture to the meat. 

7/ Add the tomatoes and the cream. 

8/ Leave to reduce, stirring until the cream thickens. 

9/ Put the lid on the casserole dish and leave to simmer over a low heat for 15- 20 minutes, until the meat has absorbed nearly all the sauce. 

10/ Serve with the potatoes and chopped parsley.