White Beef Stroganoff

 

Ingredients (Serves 2)

150g thinly sliced ​​beef

A pinch of salt and pepper

1/2 tablespoon flour

1/2 onion

4-5 fresh mushrooms

1/2 bag of shimeji mushrooms

2 tablespoons white wine

1 cube of soup stock

200ml water

100ml heavy cream

A pinch of salt and pepper

20g butter

Parsley (to garnish)

4 baguette slices

Preparation:

Cut the beef into bite-sized pieces, season with salt and pepper, and coat with flour.

Thinly slice the onion. Cut off the stems of the mushrooms, wipe off any dirt, and thinly slice lengthwise. Cut off the stems of the shiitake mushrooms and separate them into small florets.

Directions

1. Heat half of the butter in a frying pan over medium heat and add the beef. Once cooked through, remove from the pan.

2. Add the remaining butter to the frying pan and sauté the onion, mushrooms, and shiitake mushrooms over medium heat. Once softened, add the beef back in, add the white wine, and allow the alcohol to evaporate.

3. Add the water and soup stock cubes and simmer for 2-3 minutes. Add the cream and bring to a boil, then season with salt and pepper. Serve in bowls, sprinkle with parsley, and serve with toasted baguette.

You can also enjoy this dish with buttered rice instead of baguette.