Classic Beef Stroganoff with Mushrooms

Preparation & Searing the Meat

• 1
  Cut the beef sirloin into slices about 1 cm thick, remove any tendons, 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.
• 2
  Peel the onion, halve it, and cut into fine half-moons. Clean the mushrooms, remove the hard stem ends, and halve or quarter them depending on their size. Squeeze the juice of half a lemon into a bowl, mix with about 100 ml of cold water, and briefly toss the mushrooms in it – this prevents them from turning grey when frying. Then drain immediately.
• 3
  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.
• 4
  Heat the pan strongly again (add a little more oil if necessary). Distribute the meat strips evenly in it and sear intensely without stirring until the underside is nicely browned. Then turn briefly and finish frying for only 1-2 minutes to keep the meat juicy. Remove the meat from the pan.
• 5
  Deglaze the pan with 100 ml of water or beef stock and reduce almost completely. Stir in the sour cream and reduce the heat (do not boil anymore!). Return the meat, mushrooms, and onions to the pan, carefully mix everything, and let it simmer for about 5 minutes. Serve with rice or pasta and sprinkle with fresh parsley as desired.