Beef Stroganoff with Mushrooms, Gherkins, and Rice
Main Dishes • European
Description
Beef Stroganoff with Mushrooms, Gherkins, and Rice
Ingredients
- Lemon 1 piece
- Veal Tenderloin 20 oz
- Basmati rice 5 oz
- Parsley 1 bunch
- Gherkins 7 pieces
- Pickled Chanterelles 10 oz
- Garlic 1 clove
- Spanish onions 1 piece
- Paprika 1 tablespoon
- Butter 1 tablespoon
- Brandy to taste
- Sour Cream 5 oz
- Olive Oil 2 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In boiling water, add the rice with finely grated lemon zest. Cook the rice according to the package instructions.
Step 2
Chop the parsley. Cut the mushrooms into quarters. Finely chop the gherkins.
Step 3
Place a skillet over medium heat. Finely chop the garlic and onion. Heat olive oil in the skillet and sauté the onion with garlic until soft. Remove from heat.
Step 4
Cut the meat into thin long pieces the size of a pinky finger (cutting against the grain). Mix the meat with salt, pepper, and paprika. Set aside for a few minutes.
Step 5
Heat a tablespoon of olive oil in a clean skillet. Sear the meat so that the pieces are browned separately until golden. Add the mushrooms and half of the parsley, and sauté for another 2 minutes. Add the onion and garlic.
Step 6
If you want to add brandy, do it carefully — it is likely that the alcohol will ignite (this is normal, it should evaporate).
Step 7
Add half of the sour cream and the gherkins and cook for another minute.
Step 8
Remove the skillet from heat, pour in the lemon juice and the remaining sour cream. Mix well.
Step 9
Serve, garnished with fresh parsley.
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