Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Stroganoff
To serve
How it's done
Meat
Heat the oil in a frying pan, add the meat in batches, dust with the flour, fry for approx. 1 min. Remove, season the meat and set aside.
Stroganoff
Heat the oil in the same pan. Add the mushrooms, sauté for approx. 3 mins. Add the onion and peppers, sauté for approx. 3 mins., season. Pour in the wine and stock, bring to the boil, reduce the liquid by half. Reduce the heat, set aside 2 tbsp of the sour single cream, add the rest to the sauce along with the mustard, mix. Add the gherkins with the reserved meat, heat gently, season.
To serve
Serve the stroganoff in soup plates. Top with the remainder of the sour single cream and parsley.
| Tip: | Use beef fillet or rump instead of veal steaks. |
|---|---|
| Tip: | Use crème fraîche or cream instead of sour single cream. |
| Serve with: | Rice or pasta |
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