Beef Stroganoff with Mushrooms and Cream

01Method

1. 1

   Slice the beef into thin strips and toss with oil in a bowl, then set aside at room temperature.

2. 2

   Combine the heavy cream and sour cream in a separate bowl and keep at room temperature. Rinse the capers and drain. Mix the worcestershire sauce with water and set aside.

3. 3

   Season the beef with salt and pepper. Heat a large non-stick pan over medium-high heat, add a portion of oil, and once hot, add the beef strips in a single layer without crowding. Sear for 40 seconds on each side, then transfer to a plate. Work in batches with the remaining beef, ensuring each batch browns properly.

4. 4

   In the same pan, add more oil if needed, then cook the sliced mushrooms and thinly sliced red onion with thyme sprigs for about 2 minutes, stirring occasionally.

5. 5

   Add the tomato puree, reduce heat to medium, and stir for 30 seconds. Then add the capers and diced pickled cucumber, pour in the white wine, return the seared beef to the pan, and stir for another 30 seconds.

6. 6

   Pour in the worcestershire mixture and stir for 30 seconds. Increase heat to medium-high, add the cream mixture, and heat gently while stirring occasionally for 2 minutes.

7. 7

   Taste and adjust seasoning with salt and pepper, sprinkle with fresh parsley or dill, stir to combine, then remove from heat. Serve with steamed rice, wide noodles, or mashed potatoes.