Beef Stroganoff with Capers
Main Dishes • European
Description
Beef Stroganoff with Capers
Ingredients
- Salad Potatoes 15 oz
- Shallot 0 oz
- Dill 0 oz
- Veal Tenderloin 10 oz
- Garlic 1 clove
- Capers 0 oz
- 10% cream 15 fl oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the potatoes, cut them into large pieces, and boil until cooked for 15 minutes.
Step 2
Chop the shallots into small strips, cut the meat into medium strips, separate the dill sprigs and chop them roughly, crush, peel, and finely chop the garlic.
Step 3
Sauté the shallots over medium heat in olive oil until golden brown for 3 minutes.
Step 4
Add the meat and sauté over high heat until juices are released for 1.5 minutes, add half of the cream, and simmer over low heat for 7 minutes until sauce consistency is achieved.
Step 5
Add the garlic and capers, season with salt and pepper, simmer for another 2 minutes, then remove from heat.
Step 6
Drain the water from the potatoes, add the remaining cream, and blend the potatoes with an immersion blender until smooth for 20 seconds, add the butter, season with salt to taste, and mix.
Step 7
Plate the potatoes, top with the beef, garnish with dill, and serve.
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