Beef Stroganoff with Mushrooms and Mustard
Lalkila Kitchen · Lalkila · Beef · Meat · Main dishes · Western influenced
Fillet strips join mushrooms in a gently heated crème fraîche sauce.
Ingredients
- 1 tablespoon olive oil, plus a little if needed
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 tablespoon butter
- 250g mushrooms, sliced
- 1 tablespoon plain flour
- 500g beef fillet, sliced
- 150g crème fraîche
- 1 teaspoon English mustard
- 100ml beef stock
- ½ small pack parsley, chopped
- Salt and pepper, to taste
Method
- Soften onion in oil. Add garlic, then butter and mushrooms; cook mushrooms through. Transfer to a plate.
- Toss beef in seasoned flour. Brown in the pan, adding oil if needed.
- Return vegetables. Mix crème fraîche, mustard and stock; stir into pan. Heat gently until beef is cooked through. For a simple conservative check on thin strips, reach 71°C/160°F; avoid boiling the sauce hard.
- Finish with parsley.
Cooking notes
Use fillet rather than a cut needing a long braise.
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Source and adaptation
Adapted from Elena Silcock, Good Food. Original recipe.
Uses a conservative doneness check for thin beef strips.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.