Ingredients :
500 g beef fillet (cut into thin strips)
2 tablespoons of butter.
1 onion, finely chopped
150 gm mushrooms from Paris, sliced
1 clove of garlic, minced
1 tablespoon of flour
150 ml of beef broth
150 ml of thick sour cream
2 tablespoons of Dijon mustard
1 tablespoon of cognac (optional, but recommended for the touch of Alain Ducasse)
Freshly ground salt and black pepper
Some fresh parsley, chopped (for garnish)
Preparation:
In a large skillet, melt butter over medium heat. Add the beef strips and make them golden on each side. Get out the meat pieces and reserve.
In the same pan, add chopped onion and garlic. Leave for about 3-4 minutes until tender.
Add the sliced mushrooms and keep cooking until golden brown and slightly reduced.
Sprinkle flour over the vegetables and mix well to create a sauce base. Let cook for 1-2 minutes.
Defrost the skillet with the beef broth, scrubbing the cooking juices well. Let it reduce slightly.
Add sour cream and mustard Mix well, then let simmer for 5 minutes to thicken sauce.
If you’re using cognac, add it to this stage and let it simmer for another minute for the alcohol to evaporate.
Put the beef strips back in the skillet, mix to coat the meat well with the sauce, and let cook another 2-3 minutes to warm it all through.
Salt and pepper to your liking.
Serve hot, topped with fresh chopped parsley, accompanied with basmati rice or pasta.
This creamy and rich dish is a real explosion of flavors that will transport you directly to the gastronomic universe of Alain Ducasse! Who’s going to try this elegant version of Beef Stroganoff?
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