Beef Stroganoff
Beef Stroganoff.
A delicious Beef Stroganoff with a bit of a kick. Perfect for a hearty meal!
Preparation
Clean and slice the chestnut mushrooms. Cut the onions into thin rings and the bell pepper into thin strips. Finely chop the garlic and coarsely chop the parsley.
Heat 25g of butter in a frying pan and fry the baby potatoes for about 10 to 15 minutes until golden brown. Stir regularly.
Meanwhile, heat 25g of butter in a Dutch oven. Add the beef strips, season with black pepper, and brown briefly over high heat. Remove the beef from the pan and place in a bowl.
In the same pan, sauté the onion rings and garlic in olive oil. Add the bell pepper and mushrooms and cook over medium heat for 4 minutes.
Add the tomato paste and flour to the bell pepper and onion mixture, stir well, and cook for 1 minute. Then carefully add 350 ml of water and the beef stock cube. Stir and season with paprika (spicy). Add the crème fraîche last. Simmer over low heat for 8 to 10 minutes.
After simmering, add the beef strips to the stroganoff sauce. Heat through for 2 minutes. Serve the beef stroganoff with chopped fresh parsley and the golden-fried baby potatoes.
Variatietip
Kruid de aardappelblokjes ook eens met de Mix voor Aardappel.
Ingredients
- 600 g voorgekookte krieltjes
- 400 g runderreepjes
- 250 g kastanje champignons
- 1 rode paprika
- 125 g crème fraîche
- 1 blikje tomaten puree à 80 g
- 2 uien
- 1 teentje knoflook
- 2 tl Paprikapoeder (pikant)
- 3 g verse peterselie
- Zwarte peper, naar smaak
- 2 el bloem
- 1 blokje runderbouillon
- 350 ml water
- 50 g boter
- 2 el olijfolie
