Easy autumn recipe for beef stroganoff with tender beef strips, shiitake and bell pepper
Ingredients
400 gr beef strips
250 gr shiitake (or other mushrooms or mushrooms) sliced
2 onions, thinly sliced
1 clove of garlic
lump of butter
1 can of tomato puree
150 ml crème frache
350 ml beef stock
2 tsp mustard
2 tsp paprika powder spicy
30 gr flour
Pepper and salt
1 green pepper
Fresh parsley
Preparation
Pat the meat dry, sprinkle with some black pepper and fry briefly in a frying pan. The meat should be seared on the outside but still pink and tender on the inside. Remove the meat from the pan into a bowl and cover with aluminum foil. Remove any moisture from the pan.
Then fry the mushrooms until done and put them in a bowl as well. Heat a knob of butter in the same pan and fry the garlic with the onions. Cut the bell pepper into thin strips and add them to the onions, fry for about 5 minutes. Stir in the tomato puree and then pour in half of the stock and stir to a red sauce. Season with the mustard and paprika powder.
Stir the flour into the rest of the stock and add the mixture to the pan. Let the sauce simmer for about 10 minutes while stirring. Stir in the crème frache and taste to see if you need some extra paprika, pepper or salt. Finally, add the fried beef strips and mushrooms and warm them briefly. Finish the beef stroganoff with some fresh parsley. Delicious with rice or baked potatoes.
Source: Leukerecepten by leukerecepten-nl.
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