Beef Stroganov by Laurent Mariotte
Other · Total time : 50 min · Prep : 20 min · Cook : 30 min · 6 servings
Allergens : Milk, Sulphites
Ingredients
For 6 servings
- 1 kg 1 kg of slice tendon
- 2 2 red onions
- 300 g 300 g of pink Paris mushrooms
- 2 c. à soupe 2 tablespoons of sweet paprika
- 10 cl 10 cl of white wine
- 2 c. à soupe 2 tablespoons of cream
- 20 cl 20 cl veal bottom
- chereuil a few plumes
- grape seed oil
- sweet butter
- fine grey salt
- mill pepper
Method
- 1.Cut the meat into strips and mix with 1 spoon. soup oil of grape seeds and paprika. Spoon beef slats in a casserole with a little oil for 5 minutes.
- 2.Add the chiselled red onions and the washed and minced mushrooms to the casserole. Mix and simmer over medium heat for 5 minutes.
- 3.Deglaze with white wine and add veal bottom and cream. Cook for ten minutes, salt, pepper. Sprinkle with chervil plums and serve with pilaf rice or purée.