Beef Stroganoff
What you'll need
- Beef sirloin (a good cut)
- Mushrooms
- Onions
- Butter, oil, salt, pepper
- Flour (optional)
- Cream (oozy)
- Sour cream (thick)
- Beef broth
- Tagliatelle (egg noodle pasta)
What you'll do
For the 🥩 meat: Cut your meat into relatively thin stripes (thinner than on my pictures...) and season it with salt, oil, and pepper. Use a cast iron skillet to sear your meat 30 seconds on each side. Two pro tips here: #1, sear it on the lowest heat possible or your meat will turn hard, #2 it is normal for the meat to stick to the skillet, don't fuss and don't play with it, it will 'unstuck' itself when it's fully seared - and that's when you can flip it. Just have patience.
Then put the meat aside.
For the 🍄 stroganoff: dice the onions into small pieces and cook in a large pan (wok or anti-stick, or even the skillet if it's big enough) for a couple minutes, then slice the mushrooms and cook them until they are golden and soft. Add a tablespoon or two of flour. Add up to a cup of broth while you keep stirring on medium heat. Don't add all the broth at once or it stops cooking!
Now add the cream and the sour cream (change the ratio depending on your taste). Simmer the stroganoff for 3 to 5 minutes, keep stirring. This is a good moment to cook your pasta. In the meantime, keep stirring while the stroganoff thickens, and add salt and pepper at will. Finally, drop in the meat and meat juices and cook it for 1-2 more minutes.
For the 🌊 pasta: get some tagliatelle and cook them al dente.
Finally, plate the pasta, pour the stroganoff on it with some nice pieces of steak. Приятного аппетита!