breakfast
33% whipping cream
Levantine beef Stroganoff
Ingredients
Shallots
200 g
Oyster mushrooms and cep mushrooms
200 g
Beef tenderloin
150 g
Pickled cucumbers
3
Sour cream
30 g
Potatoes
1 kg
Milk
20 ml
Butter
20 g
Method of preparation
- Sauté the shallots in olive oil, then add mushrooms. Add the demi-glace sauce.
- Cut the beef tenderloin into thin strips, add to the pan with the sautéed mushrooms and onions. Slice the pickled cucumbers and add them to the pan along with the cream and sour cream. Season with salt and pepper to taste.
- Boil the potatoes, mash them, and add the cream, milk, and butter.
- Serve the beef Stroganoff by placing it in a nest of mashed potatoes. Sprinkle with parsley on top.
