Beef stroganoff with sour cream and beets

Beef stroganoff with sour cream and beets – a detailed recipe cooking. Time: 1 hour. 30 min. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Beef Stroganoff

• 4 beef filet mignon (each about 4 cm thick)
• 1/4 Art. steak seasonings
• 4 tbsp. l rapeseed oil
• 2 tbsp. l (30 gr.) Butter
• 600 gr assorted mushrooms, chopped
• 2 large shallots, finely diced
• 3 cloves of garlic, finely grated or crushed in pasta
• 1 tbsp. l wheat flour
• 2 tbsp. unsalted beef broth
• Dill and parsley for serving

Creamy noodles

• 450 gr egg noodles
• 110 gr. butter, cut into slices
• 1/4 Art. chopped dill
• 1/4 Art. chopped parsley

Beetroot Sour Cream

• 2 tbsp. beetroot juice
• 1 tbsp. l Sahara
• 1 tbsp. sour cream

Recipes with similar ingredients: beef, mushrooms, noodles, dill, parsley, steak sauce, sour cream

Recipe preparation:

1. Cook the beetroot cream: mix the beetroot juice and sugar in small saucepan and bring to a boil at high temperature. Cook until thickened and cooked until approximately 1/4 tbsp., about 30 minutes Pour into a bowl and refrigerate for about 30 minutes.
2. Place sour cream in a bowl, season with salt and pepper and add boiled beetroot juice.
3. Cook the noodles in a creamy sauce: boil a large salt water pan, add the noodles and cook until al dente, about 6 minutes Drain, leaving 1 tbsp. pasta water. butter in a large saucepan, add the noodles and some of the liquid and mix. Add dill and parsley and season with salt and pepper.
4. Cook the beef stroganoff: season both sides beef with salt and pepper, and then a mixture of seasonings for steak. Heat 3 tbsp. l butter in a large frying pan over high heat. Add beef and fry on both sides until golden brown. color until a crust forms, and the meat is cooked, about 10 min Put on a plate and let stand for 5 minutes. Cut into slices about 1.5 cm thick.
5. Add the butter and the remaining tablespoon of olive oil into the pan and heat. Add mushrooms and fry until golden brown. Add shallots and garlic and keep cooking until soft and deep golden brown color of mushrooms and evaporation of the liquid, approximately 5 min. for each side. Season with salt and pepper. Add flour and sauté 1 more min Add beef broth, bring to a boil and simmer until thicken for about 10 minutes. Serve the dish: place part of the noodles in every bowl. Top with mushrooms, chopped beef and a spoon sour cream with beetroot juice. Garnish Beef Stroganoff with Leaves parsley and dill.