Boeuf Stroganoff
Preparation Time:
20 minutes
Origin:
Russia Ingredients, serves 2
- 250 g striploin (smaller edge)
- 1 onion
- 125 g mushrooms
- 125 g creme fraiche
- 3 pickled cucumbers
- 1/6 l buillon
- 1/2 teaspoon red pepper
- salt, pepper, lemon juice
Preparation
Cut striploin in stripes (about 1/2 cm thick),season with salt and pepper, roast in hot oil at good heat shortly, remove meat from the frying pan and keep warm. Now put finely chopped onions into the pan, roast, add mushrooms, roast and stir well.Add salt and at the end the bouillon. Then add the finely chopped cucumbers and the Creme fraiche, which has been mixed with red pepper before. Salt, pepper, lemon juice to taste.
Comments
YOUR BOEUF STROGANOFF
GOOD RECIPE.
HOWEVER ACCORDING MY INFORMATION THE BASE MEAT FOR THE STROGANOFF HAS TO BE TAKEN FROM THE FILET DE BOEUF.
WHEN ONE BUYS A WHOLE FILET , THE FILET IS CUT IN A CHATEAU BRIAND PIECE (BROILED IN ON PIECE FOR 2 PERSONS)
SEVERAL TOURNEDOS ,FROM THE TAIL SEVERAL PIECES OF FILET MIGNON AND RESIDUE TENDER PIECES AFTER ONE HAS CUT THE PROPER SIZED FILETS ,TOURNEDOS AND BRIAND SECTION ARE USED FOR THE BOEUF STROGANOFF.
HANS NOYEN
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