Beef stroganoff
Recipe for the best beef stroganoff with mashed potatoes - a comforting stew with mushrooms and cream.
Servings 4 servings
Calories 1432kcal
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
Instructions
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
Calories: 1432kcal | Carbohydrates: 72g | Protein: 47g | Fat: 108g | Saturated Fat: 55g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Trans Fat: 3g | Cholesterol: 293mg | Sodium: 1059mg | Potassium: 2431mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3523IU | Vitamin C: 67mg | Calcium: 163mg | Iron: 7mg