Beef Stroganov: Submitted by: Dany | Date Added: 26 Sep 2011
Listed in: Beef

3 tbsp. at the table with olive oil
1 large red onion
1 / 2 pound of mushrooms (250 g)
1 1 / 3 pound of beef fillet (600 g)
2 tsp. tsp green peppercorns in brine
salt
2 tsp. tablespoon of Dijon mustard
1 1 / 4 cup sour cream (300 ml)
8 sour pickles, drained
Some chives

Heat a tablespoon of oil in large skillet. Peel and mince the onion. Melt the onion 2 to 3 minutes in oil over medium heat.

Meanwhile, clean the mushrooms and cut in half. Add mushrooms to onion and cook over high heat until just over the water the mushrooms has evaporated, about 5 minutes.

Pentdant the mushrooms are cooking, cut meat into thin slices, then into thin strips (to go faster, stack slices and cut several at once).

When the mushrooms are cooked, pour contents of skillet into a bowl.

Pour 1 tbsp. table oil in skillet and fry half the meat 2 to 3 minutes. When lightly browned, remove it. Add another tablespoon oil and cook the remaining meat in the same way.

Return the meat already cooked and onion mixture and mushrooms to skillet. Crush the green pepper and add it to preparation. Add salt and cook 1-2 minutes.

Mix mustard and sour cream, add to skillet and pickles. Heat without boiling. Wash and dry the chives. Chop and sprinkle over top. Serve with rice, mashed potatoes or pasta and a green salad.

Makes 4 servings

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