Beef Stroganoff with Porcini and Button Mushrooms

Ingredients

• Onion 5 oz
• Beef 10 oz
• Porcini Mushrooms 5 oz
• Champignons 5 oz
• Cream 5 fl oz
• Pickled Cauliflower 2 pieces
• Dill 0 oz
• Parsley 0 oz
• Mashed Potatoes 10 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the onion into very thin half-rings.

Step 2

Cut the champignon mushrooms into wedges. Chop the porcini mushrooms into pieces of the same size.

Step 3

Cut the meat into thin strips against the grain.

Step 4

Heat vegetable oil in a skillet.

Step 5

Sauté the onion until soft.

Step 6

Add the meat to the skillet and sauté until it changes color.

Step 7

In a separate skillet, heat oil over high heat and sauté the mushrooms for a few minutes. Add the porcini mushrooms, season with salt and pepper, and continue to cook until golden brown.

Step 8

Season the meat with salt, add the sautéed mushrooms, and continue to fry for another 3–4 minutes.

Step 9

Add 2 tablespoons of water and pour in the cream. Simmer over low heat for 7–8 minutes.

Step 10

Slice the cucumbers into thin lengthwise strips.

Step 11

Finely chop the herbs.

Step 12

Add the herbs to the skillet with the meat.

Step 13

Serve the finished beef stroganoff with mashed potatoes, garnished with pickles and fresh dill.