Beef stroganoff – a wonderful stew of lean beef, mushrooms and cream.
Classic beef stroganoff. Creamy, rounded and mild in flavour – a family favourite for all ages.
Once autumn arrives, there is nothing better than getting started on plenty of warming stews – I simply love it.
Beef stroganoff has always been a safe bet in our house, and I most often serve it with good mashed potatoes. If there are leftovers, I like to make rice or pasta to go with them, which is also really good.
This beef stroganoff recipe is rich and creamy, and no, I haven’t held back on the cream – that is how we like it in our house. But you can replace 100 or 150 ml of the cream with stock if you prefer. If you feel the dish needs a little acidity, stir a couple of spoonfuls of crème fraîche into the sauce before serving.
Beef stroganoff
Ingredients
Beef stroganoff
- 600 g lean beef, cut into strips or cubes
- 200 g bacon, cut into strips or dice
- 300 g button mushrooms, sliced
- 1
onion, finely chopped
- 2 cloves garlic, grated or crushed
- 70 g tomato purée, – about 3 heaped tbsp
- 3 tbsp
plain flour
- 1 1/2 tbsp
paprika
- 300 ml
beef stock
- 400 ml
whipping cream (38% fat)
- 25 g butter
- Oil
- Salt and freshly ground pepper
Mashed potatoes
- 1200 g potatoes, peeled and cut into chunks
- 150 ml
crème fraîche (18% fat)
- 50 g
butter
- Cooking water from the potatoes
- Salt
To serve
- Parsley, to serve
Method
Beef stroganoff
- Heat a frying pan over a medium heat and fry the bacon until nicely golden. Set it aside on a plate.
- In the same pan, fry the mushrooms over a fairly high heat, – until they are lightly golden and have released their liquid. Add a little oil if needed, – otherwise let them fry in the bacon fat.
- Add the onion and garlic and fry for a couple of minutes, then set aside on the plate with the bacon.
- Toss the beef in the flour.
- Melt the butter in the same pan and brown the beef well on all sides.
- Add the paprika and heat it through for a couple of minutes, then add the tomato purée and heat through for about a minute.
- Return the bacon, mushrooms, onion and garlic to the pan, – add the stock and cream, and let the dish simmer over a medium heat for about 30-40 minutes.*Make the mashed potatoes in the meantime.*You can easily use a cut of beef that needs a longer cooking time, – just let the dish simmer for longer.
- Before serving, season the dish with salt and pepper.*If you would like a little acidity, you can add a couple of tablespoons of crème fraîche.
Mashed potatoes
- Boil the potato chunks in plenty of unsalted water until tender, – about 20 min. depending on size.
- Drain the water, but keep a little back to adjust the consistency with.
- Add the butter and crème fraîche and beat the mash well. I like to use a "potato masher", or just an ordinary whisk.*You can also use a hand mixer, but be aware that some potatoes can turn gluey when the mash is beaten with a hand mixer.
- Add a little of the potato cooking water until you have the consistency you want.
- Season with salt, and make sure it is also beaten well into the mash.
- Serve the dish topped with plenty of finely chopped parsley.
Nutrition
Premium
Super lækker opskrift! Nem at lave og smager virkelig godt. Alle herhjemme var begejstrede 🙂
Hej Louise
Tusind tak for de søde ord, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Hvad med halv mørk øl eller vin og halv boullion? Kunne man gøre det?
Super lækker opskrift!
Bruger du flydende bullion siden du skriver 3 dl? Og hvordan skal man så måle af hvis man kun har bullionterninger? ☺️
Hej Nathalie
Jeg bruger også terninger 🙂
Så bruger bare 3 dl vand, og så lidt over halvdelen af en terning 🙂
Warm wishes, Dianna
Mgl lige hvidløg under ingredienser
Men du har dem med i tilberedelsen !
Hejsa
Åhh ja, det kan jeg da godt se, – det er hermed rettet.
Tak for info, og rigtig god dag 🙂
Dbh Dianna