Beef Stroganoff with Caramelized Onions and Mushrooms

01Method

1. 1

   Cut the meat into thin strips approximately 5 mm thick and 5 cm long. Season well with salt and pepper, then place in a plastic bag with the flour and shake thoroughly until fully coated.

2. 2

   Heat half the butter in a heavy-bottomed pan and cook the onion until it begins to brown. Remove with a slotted spoon. Add the mushroom slices to the same pan and cook until tender. Remove with a slotted spoon, then add the remaining butter and heat well. Sear the meat strips in small batches for 3–4 minutes each, shaking the pan occasionally to prevent sticking. Remove each batch and set aside.

3. 3

   Return all the cooked meat to the pan along with the onion and mushroom. Heat through, then adjust seasoning as needed. Stir in the tomato paste and sour cream gently, scraping up any browned bits from the pan bottom.

4. 4

   Place the pan in a larger pan of simmering water and let rest for 5 minutes to allow the flavors to meld. Serve with thin-cut potato fries.