Beef Stroganoff
This is Syrian-style Beef Stroganoff, made with tender slices of lamb or beef coated in flour and salt, then sautéed with onion, mushrooms, garlic, butter, and olive oil. Beef stock and cooking cream are then added to create a thick, creamy sauce. Serve hot with white rice or wide pasta noodles.
A creamy beef and sauce dish served over a base such as rice or noodles.
Like creamy beef in sauce.
Cook the beef briefly so it stays tender.
Ingredients
- 1500 g Tender sliced lamb or beef, as desired
- 500 g Onion
- 300 g Mushrooms
- half a cup Olive oil
- 500 ml Cooking cream
- 400 ml Beef stock
- 2 tablespoons Butter
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Flour
- 4 cloves Garlic
Instructions
- In a large bowl, season the meat with salt, then gradually add the flour and mix until the meat is coated with flour.
- In a frying pan, heat the olive oil with the butter, then sauté the chopped onion with a little salt until golden.
- In the same pan, add the mushrooms and sauté them with the onion until combined, then set the mixture aside.
- In the same pan, fry the meat pieces in batches until well browned, then combine them with the onion and mushrooms.
- In a pot or frying pan, add the beef stock to the meat, onion, and mushroom mixture and bring everything to a boil.
- In the pot or frying pan, reduce the heat, then add the cooking cream and stir the mixture until it thickens.
- In the pot or frying pan, check the salt and black pepper and add as needed, then leave the dish to simmer for about 7 to 10 minutes until thickened.