Luxurious beef Stroganoff - Lyxig Biff Stroganoff

LUXURIOUS BEEF STROGANOFF
Lyxig Biff Stroganoff

Pleasure in Russian! This classic stew is even more wondrous with cream, cognac and Dijon mustard. Serve with a potato gratin. This is called for really soon …

4 servings

14 oz fillet of beef

4 tablespoons butter or margarine
1 large onion
½ cup ready-made meat bouillon
(i.e. not concentrated)
1/3 cup soured cream
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
a small splash of red wine vinegar
1 to 2 teaspoons cognac
black pepper

Cut the room-tempered meat in 2 inches long, thin shreds. Melt half of the fat in a frying pan and brown the meat really well on both sides. Set aside. Peel and finely dice the onion. Melt remaining fat in another pan and brown the onion until golden. Add bouillon and soured cream and let simmer together to a creamy sauce. Flavour the sauce to taste with mustard, vinegar and lemon juice and blend well. Add the browned meat.

Pour the cognac in the first frying pan, where you browned the meat, and dissolve the pan juice. Pour this in the sauce and stir well. Heat it all through without letting the sauce boil – it might curdle. Flavour to taste once again with salt and pepper before serving.

On festive occasions, you can very well serve this Beef Stroganoff with a potato gratin and a beet salad. If you don’t wish to be that festive, it’s fine with pasta or mashed potatoes.

Enjoy!

Bella