Beef Stroganoff with rice
Quick-fried strips of sirloin with mushrooms and onion in a creamy mustard and tomato sauce, served with rice. Use beef fillet for an extra tender version.
- 25 minTime
- 23 minHands-on
- 4Portions
- ≈ 66 krper portion
- 680kcal per portion
Ingredients for 4 portions
- 500 gSirloin steak
- 1Yellow onion
- 250 gMushroom
- 2 tbspButter
- to tasteSalt
- to tasteBlack pepper
- 1 tbspTomato paste
- 1 tbspMustard
- ≈ 1 dlWater
- ½ cubeBeef stock
- 2 ½ dlDouble cream
On the side
- 3 dlRice
Method
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Peel and chop the onion and slice the mushrooms. Cut the beef into strips 1 cm wide.
- Fry the onion and mushrooms in half the butter in a large frying pan until browned. Tip them onto a plate.
- Brown the beef in the rest of the butter over a high heat, in batches, so it colours but is still pink inside. Season with salt and pepper.
- Return the onion and mushrooms to the pan. Stir in the tomato purée and mustard, add the water, crumbled stock cube and cream, and simmer for 3 minutes until the sauce thickens slightly. Season with salt and pepper.
- Serve the Stroganoff with the rice.
The cost is estimated from Swedish grocery prices.
