Biff Stroganoff

I N G R E D I E N T S

  • 700–800gr before thigh
  • 2tbsp rapeseed oil
  • 1 large yellow onion
  • 1 clove of garlic
  • about 2 tablespoons butter
  • 1tbsp tomato puree
  • 1tbsp paprika powder
  • 1dl dry white wine or dry sherry
  • 1tbsp French mustard
  • 2dl veal broth
  • 2dl crème fraiche or sour cream
  • 1dl whipping cream
  • 1tsp salt
  • plenty of freshly ground black pepper
  • chopped parsley

H O W T O P R E P A R E

  • Cut the meat into strips and rub them in with oil. Fry the oiled meat in batches in a hot dry frying pan.
  • Peel and chop the onion and garlic and fry in butter in a saucepan until the onion softens. Add tomato puree and paprika powder and let everything simmer for a while before pouring in wine or sherry and let it boil for half a minute.
  • Add mustard, broth, crème fraiche or sour cream and cream. Add salt, add the meat and cook for 1-2 minutes.
  • Take a few good turns with the black pepper grinder over the pot, stir and taste. You may need more salt and pepper.
  • Top the casserole with parsley and serve with mashed potatoes and pickles.

M A S H E D P O T A T O E S

  • 1 kg of potatoes
  • 150 g room temperature butter
  • 2 1⁄2 dl milk (3%)
  • 1 teaspoon salt

H O W T O P R E P A R E

  • Peel and cook the potatoes for about 20 minutes.
  • Shake, squeeze or pass the boiled potatoes.
  • Add the butter in batches and stir.
  • Heat the milk and add it gently while stirring to a smooth and fine puree. Taste with salt.

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