Beef Stroganoff Sauce by @luchokooc

26 min

4 servings

🥩

450 g

Beef loin goulash

🧅

150 g

Onion

🧂

5 ml

Salt

🌶️

2.3 g

Paprika

⚫

1.2 g

Pepper

🍄

140 g

Mushrooms

🌿

3 g

Oregano

🧈

28 g

Butter

🥢

60 ml

Soy sauce

🥫

15 ml

Mustard sauce

🍷

120 ml

White wine

🥛

240 ml

Cream

🧀

25 g

Parmesan cheese

🌿

15 g

Parsley

  1. Slice
    • yellow onion
    • button mushrooms
    • fresh parsley

    Slice the yellow onion into thin feathers, halve the button mushrooms, finely chop the fresh parsley, and keep the heavy cream at room temperature.

  2. Heat
    • beef loin goulash

    Heat a large skillet over medium-high heat. Sear the 1 lb beef loin goulash on both sides until browned, about 2 to 3 minutes per side.

  3. Transfer
    • beef loin goulash

    Transfer the browned beef loin goulash to a plate and reserve it while preparing the sauce.

  4. Add
    • yellow onion
    • salt

    Add the sliced yellow onion, 1 tsp salt, 1 tsp paprika, and 1/2 tsp black pepper to the same skillet. Sauté over medium heat for 6 minutes until the onion is translucent.

  5. Add
    • button mushrooms
    • dried oregano
    • butter

    Add the 2 cups button mushrooms, 1 tbsp dried oregano, 2 tbsp butter, 1/4 cup soy sauce, and 1 tbsp mustard sauce. Stir and cook for 3 minutes.

  6. Pour
    • dry white wine

    Pour in the 1/2 cup dry white wine. Simmer until the alcohol aroma has evaporated and the liquid has reduced slightly, about 2 to 3 minutes.

  7. Stir
    • heavy cream
    • Parmesan cheese

    Stir in the 1 cup heavy cream and 1/4 cup Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth.

  8. Return
    • beef loin goulash
    • fresh parsley

    Return the reserved beef loin goulash and add the 1/4 cup fresh parsley. Stir to coat the beef in sauce and simmer for 3 to 4 minutes, then serve hot.

Beef Stroganoff Sauce by @luchokooc

26 min

4 servings

🥩

450 g

Beef loin goulash

🧅

150 g

Onion

🧂

5 ml

Salt

🌶️

2.3 g

Paprika

⚫

1.2 g

Pepper

🍄

140 g

Mushrooms

🌿

3 g

Oregano

🧈

28 g

Butter

🥢

60 ml

Soy sauce

🥫

15 ml

Mustard sauce

🍷

120 ml

White wine

🥛

240 ml

Cream

🧀

25 g

Parmesan cheese

🌿

15 g

Parsley

Preparation Steps

  1. Step 1/8

    Slice the yellow onion into thin feathers, halve the button mushrooms, finely chop the fresh parsley, and keep the heavy cream at room temperature.

    🧅yellow onion
    🍄button mushrooms
    🌿fresh parsley
    🥛heavy cream
    🔪chef's knife
    🪵cutting board

  2. Step 2/8

    Heat a large skillet over medium-high heat. Sear the 1 lb beef loin goulash on both sides until browned, about 2 to 3 minutes per side.

    🥩beef loin goulash
    🥢tongs

  3. Step 3/8

    Transfer the browned beef loin goulash to a plate and reserve it while preparing the sauce.

    🥩beef loin goulash
    🥢tongs

  4. Step 4/8

    Add the sliced yellow onion, 1 tsp salt, 1 tsp paprika, and 1/2 tsp black pepper to the same skillet. Sauté over medium heat for 6 minutes until the onion is translucent.

    🧅yellow onion
    🧂salt
    🌶️paprika
    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/8

    Add the 2 cups button mushrooms, 1 tbsp dried oregano, 2 tbsp butter, 1/4 cup soy sauce, and 1 tbsp mustard sauce. Stir and cook for 3 minutes.

    🍄button mushrooms
    🌿dried oregano
    🧈butter
    🥢soy sauce
    🥫mustard sauce
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/8

    Pour in the 1/2 cup dry white wine. Simmer until the alcohol aroma has evaporated and the liquid has reduced slightly, about 2 to 3 minutes.

    🍷dry white wine
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/8

    Stir in the 1 cup heavy cream and 1/4 cup Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth.

    🥛heavy cream
    🧀Parmesan cheese
    🥄wooden spoon
    🥄measuring cups

  8. Step 8/8

    Return the reserved beef loin goulash and add the 1/4 cup fresh parsley. Stir to coat the beef in sauce and simmer for 3 to 4 minutes, then serve hot.

    🥩beef loin goulash
    🌿fresh parsley
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Seasonings, Spices, Dairy, Condiments, Cheese

Ingredients

Beef loin goulash, Onion, Salt, Paprika, Pepper, Mushrooms, Oregano, Butter, Soy sauce, Mustard sauce, White wine, Cream, Parmesan cheese, Parsley

Notes

Beef loin goulash (or the cut you prefer), Onion (cut into strips), Mushrooms (cut in half), Mustard sauce (branded sauce from @salsas.aderezos), Cream (at room temperature), Parsley (chopped)

Allergens

Milk, Soy, Gluten, Mustard

Dietetics

Dietary regimen

High protein, Low carbohydrate

Calories

500 kcal

Macro nutrients

Protein: 34g, Total fat: 31g, Saturated fat: 17g, Carbohydrates: 15g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 1220mg, Calcium: 180mg, Iron: 3.8mg, Potassium: 690mg, Zinc: 6.2mg

Vitamins

Vitamin A: 250mcg, Vitamin B12: 2.4mcg, Vitamin C: 6mg, Vitamin D: 1.1mcg, Vitamin K: 90mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

16 minutes

Overall

26 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

chef's knife, cutting board, tongs, wooden spoon, measuring cups, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Dinner, Christmas

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Russian, Colombian

Geographic

Colombia, South America

Various

Aspect

Texture

Tender, Creamy, Velvety, Juicy, Soft

Flavors

Savory, Umami, Creamy, Rich, Tangy, Herbaceous, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave the cooked beef and cream sauce out for more than 2 hours.,Keep away from direct sunlight and heat.), fridge : 3 days (Cool the dish promptly before refrigerating.,Store in a sealed airtight container at 4°C or below.,Reheat gently until steaming hot before serving.), freezer : 2 months (Freeze in an airtight freezer-safe container.,Cream sauce may separate slightly after thawing.,Thaw overnight in the refrigerator and reheat gently.)