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Beef Stroganoff-Style Stew in a Delightful Sauce
A hearty Swedish beef stew with mushrooms in a creamy sauce flavored with tomato paste, soy sauce, beef stock concentrate, and Dijon mustard. Served with cooked rice.
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Ingredients
- 500 g minute steak (sliced into strips)
- 200 g button mushrooms (thinly sliced)
- 1 yellow onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 msk tomato paste
- 2 dl heavy cream
- 2 dl crème fraîche
- 2 msk Chinese soy sauce
- 2 msk beef stock concentrate
- 1 tsk Dijon mustard
- butter (a knob, amount unspecified)
- oil (for frying, amount unspecified)
- salt (to taste)
- pepper (to taste)
- 0.5 kruka parsley (finely chopped, for topping)
- rice (cooked, for serving; amount unspecified)
Steps
- 1
Thinly slice the mushrooms. Finely chop the onion and garlic, and slice the minute steak into strips.
- 2
Heat a frying pan and sauté the mushrooms until they have released their liquid and are nicely browned.
- 3
Add a knob of butter. Sauté the onion and garlic until softened.
- 4
Add the tomato paste and sauté briefly.
- 5
Pour in the heavy cream, crème fraîche, Chinese soy sauce, beef stock concentrate, and Dijon mustard. Let the sauce simmer and thicken.
- 6
Season the sauce with salt and pepper to taste.
- 7
Heat oil in a separate frying pan.
- 8
Season the sliced beef with salt and pepper.
- 9
Quickly fry the beef until nicely browned.
- 10
Add the beef to the stew and toss to combine with the sauce.
- 11
Top with finely chopped parsley and serve with cooked rice.
Notes
The source does not specify the amounts of butter, frying oil, or rice. The source does not provide an exact cooking time or temperature.
Nutrition per serving
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