This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.
- 3lb of beef sirloin
- 8oz of mushrooms, I used cremini mushrooms
- 1-1.5 cups of heavy whipping cream
- 5-6 bay leaves
- 1 big onion
- 2 tablespoons of all purpose flour
- Ground black pepper to taste
- Salt to taste
- Oil, I prefer sunflower oil
How to prepare, step-by-step:
Warm up high side skillet with 2 tablespoons of oil over moderate heat. Peel onions, slice them in quarter circles, move them to the warmed up skillet and fry until brown and soft, stir occasionally:
Clean and slice mushrooms, add them to the skillet, stir and fry:
While mushrooms are cooking, slice meat into thin stripes:
Cook mushrooms with onions until juices evaporate:
Increase heat and add all meat to the skillet:
Stir and fry until all meat is colored from each side:
Then stir flour in:
Add bay leaves:
Salt to taste:
And season with ground black pepper; cover with a lid, reduce heat to moderate and cook until meat is soft:
Serve as a main course with your choice of the side dish, I still think that boiled buckwheat is the best choice of side dish for beef stroganoff: