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Sautéed beef stroganoff

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Medium difficulty Cocotte en fonte
Prep time
15 minutes
Cooking time
15 minutes
4 people


  1. Cut the meat into thin strips and sprinkle with paprika
  2. Peel and chop the onions
  3. Clean and chop the mushrooms
  4. Wash and chop the dill
  5. Peel and dice the tomatoes
  6. Brown the onions in a Dutch oven, then add the mushrooms and diced tomatoes
  7. Flambé with wine or vodka
  8. Add the pinch of sugar and reduce
  9. Add the paprika, yogurt, and crème fraîche, then season
  10. 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
  11. Place the meat back in the pan, sprinkle with dill, and serve immediately with beet chips


  • 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


Dutch oven

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.


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