Sautéed beef stroganoff

Recettes salées Printemps Été Automne Hiver Entre 30 minutes et 1 heure Difficulté moyenne Cocotte en fonte

Prep time

15 minutes

Cooking time

15 minutes

Serves

4 people

Method

Cut the meat into thin strips and sprinkle with paprika
Peel and chop the onions
Clean and chop the mushrooms
Wash and chop the dill
Peel and dice the tomatoes
Brown the onions in a Dutch oven, then add the mushrooms and diced tomatoes
Flambé with wine or vodka
Add the pinch of sugar and reduce
Add the paprika, yogurt, and crème fraîche, then season
Brown the beef with some oil in a frying pan, set aside, deglaze the juices with the yogurt sauce, reduce slightly, and season as needed
Place the meat back in the pan, sprinkle with dill, and serve immediately with beet chips

Ingredients

500 g (17.6 oz) beef tenderloin
2 onions
200 g (7 oz) button mushrooms
2 tomatoes
2 whole-milk yogurts
10 cl (2/5 cup) crème fraîche
10 cl (2/5 cup) dry white wine or vodka
1 tbsp paprika
1 bunch of dill
1 tbsp oil
20 g (0.7 oz) butter
1 pinch of sugar

Utensil

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.