Here is the second version of my Beef Stroganoff, which is best served with pasta or rice.
Serves 8 to 10 people
for 1kg of beef ( filet, sirloin, rumsteak or any other cut for quick cooking)
1 kg of onion sliced,
500 gr of button mushrooms sliced
400ml creme fraiche or sour creme
4 tbs of hot English mustard
Cut the meat into slices across the grain of the muscle. Batter each slice with a rolling pin and then cut them into thin (1 cm width and 7 – 10cm length) strips
Heat small amount of butter in the frying pan until just starts smoking and flash fry the strips of meat in small batches, making sure that the meat does not stew ( making any juice) and adding some butter in the pan if needed. It should not take more than 2-3 minutes for each piece of meat.
Once browned, put aside.
Melt some more butter in the pan ,cook sliced onions until started browning. Add sliced mushrooms and cook on high heat until the liquid from the mushrooms evaporated and the mushrooms start caramelize ( getting golden brown color).
At this stage add the meat.
Meanwhile, mix well creme fraiche mustard season with salt and pepper. Add sauce to the meat, turn up the heat and cook constantly stirring until the sauce starts thickening ( 10-15minutes)
Serve hot ( important!) with pasta or rice.