Easy and Authentic Beef Stroganoff
My husband loves this dish, and this is the version he likes the most.
Once you add the sour cream don't cook it anymore.
It's easier if you dissolve the bouillon cube in hot water, then add cold water to bring it up to 400 ml. For 4 servings. Recipe by kichi
Easy and Authentic Beef Stroganoff
My husband loves this dish, and this is the version he likes the most.
Once you add the sour cream don't cook it anymore.
It's easier if you dissolve the bouillon cube in hot water, then add cold water to bring it up to 400 ml. For 4 servings. Recipe by kichi
Cooking Instructions
- 1
Slice the mushrooms, king oyster mushroom and onion thinly. Peel the tomato by putting it in boiling water for a few seconds. De-seed and chop up the pulp.
- 2
Finely chop the parsley. Season the beef with salt and pepper, and dust with flour. Heat some oil in a frying pan, and sauté the beef until it changes color, then take out of the pan.
- 3
Put the butter in the frying pan, and sauté the onion until transparent. Add the mushrooms and sauté also.
- 4
Return the beef to the pan and add the tomato, red wine, water and bouillon cube. Simmer over low heat until the sauce is thickened. (About 15 to 20 minutes.)
- 5
Add the Japanese Worcestershire sauce and ketchup, and adjust the seasoning with salt and pepper. Simmer for 2 to 3 minutes, then add the sour cream and dissolve it in.
- 6
Serve over a bed of rice (I used saffron rice here), sprinkled with parsley.
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