Beef Stroganoff by Laurent Mariotte

Ingredients

6 servings

• 1 kg of beef topside
• 2 red onions
• 300 g of pink button mushrooms
• 2 tablespoons of sweet paprika
• 10 cl of white wine
• 2 tablespoons of cream
• 20 cl of veal stock
• chervil || a few sprigs
• grape seed oil
• unsalted butter
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Cut the meat into strips and mix with 1 tablespoon of grapeseed oil and the paprika. Sauté the beef strips quickly in a casserole dish with a little oil for 5 minutes.

2. 2

   Add the chopped red onions and the washed and sliced mushrooms to the casserole. Mix and let simmer over medium heat for 5 minutes.

3. 3

   Deglaze with the white wine and add the veal stock and cream. Let cook for about ten minutes, season with salt and pepper. Sprinkle with chervil sprigs and serve with pilaf rice or mashed potatoes.