Beef Stroganoff with Consommé Sauce
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Beef Stroganoff is fried pieces of meat smothered in a delicious sour cream sauce. The flavor is multifaceted and festive, and it's ready in minutes. Beef Stroganoff is made from thin strips of tender beef tenderloin, sliced across the grain. Freeze them briefly, then sauté them with onions and chopped gherkins for just a few minutes to keep the meat juicy. The meat is immediately drizzled with a hot sauce made with beef consommé, sour cream, mustard, and butter, and served with boiled egg noodles. Sprinkle with fresh parsley and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg beef tenderloin
- 3 tablespoons butter, divided
- 2 tbsp. flour
- 2 cups beef consommé (look in the canned soup section)
- 2 tsp prepared Dijon mustard
- 1/4 cup sour cream, or to taste
- 1 tbsp extra-virgin olive oil or vegetable oil, 1 lap in a slow stream around the pan
- Half a small onion, thinly sliced
- 1/3 cup coarsely chopped gherkins
- 450g wide egg noodles, cooked according to package directions
- Coarsely chopped parsley leaves, for serving
- Thick slices of pumpernickel, optional
We recommend
Cooking the dish according to the recipe:
- Cut the meat into strips 5 cm long and 1 cm thick and sprinkle with salt and black pepper. Place in the freezer.
- Heat a frying pan over medium heat. Melt 2 tablespoons of butter, add the flour, and cook for 1 minute. Stir in the consommé. Cook for another minute, until the mixture thickens. Stir in the mustard and sour cream, and cook for 2-3 minutes. Remove from heat and season the sauce with salt and pepper to taste.
- Heat a second skillet over high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter, then add the meat and onion and cook over high heat until the meat is browned on both sides, 3-4 minutes. Then add the sliced gherkins and stir to evenly distribute the ingredients.
- Arrange the meat on a bed of egg noodles, pour the sauce over it, and sprinkle with parsley. Serve with thick slices of pumpernickel.
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