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Classic Beef Stroganoff with Mushrooms

Name: Classic Beef Stroganoff with Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Französische Küche
Ingredients: 300 g whole beef sirloin; 100 g fresh mushrooms; 1 yellow onion; 1/2 organic lemon; 95 g sour cream 15% fat; 15 ml vegetable oil; 1 pinch ground black pepper; 1 pinch fine iodized table salt

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40 min

Under an hour

Gurkerl Küche

Ein zeitloser Klassiker der feinen Küche: Zartes Rindsbeiried trifft auf aromatische Champignons und eine herrlich cremige Sauerrahmsauce. Dieses Boeuf Stroganoff besticht durch seine schnelle Zubereitung und den unvergleichlich harmonischen Geschmack. Ein Hauch von Zitrone verleiht dem Gericht eine angenehme Frische, während die goldbraun gerösteten Zwiebeln für die nötige Tiefe sorgen. Perfekt für ein besonderes Abendessen, das in weniger als einer Stunde auf dem Tisch steht.

Preparation method

Cut the beef sirloin into slices about 1 cm thick, remove any sinews, and then cut into fine strips (noodles) about 0.5 to 1 cm wide. Mix with two generous pinches of salt and some pepper and set aside briefly.

Peel the onion, halve it, and cut into fine half-moons. Clean the mushrooms, remove the tough stem ends, and halve or quarter them depending on their size. Squeeze the juice of half a lemon into a bowl, mix with approx. 100 ml of cold water, and briefly toss the mushrooms in it – this prevents them from turning grey when frying. Drain immediately afterwards.

Heat some 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 roast both together until golden brown. Remove from the pan and set aside.

Chef's tip

Serve the Beef Stroganoff classically with rice or wide ribbon noodles. A dollop of extra sour cream and fresh parsley complete the dish visually and tastefully.