White Beef Stroganoff

Ingredients (serves 2-3): ・Motobu beef offcuts...250g (thawed); ・Shimeji mushrooms...150g (remove stems); ・Onion...1/2 (finely chopped); ・Salad oil...1 tablespoon; ・2 tablespoons butter; ・Flour…3 tablespoons; ・Fresh cream…150ml; ・400ml of chicken soup (you can also dissolve 1 chicken bouillon cube (6g) in 400ml of hot water); ・Salt...to taste

作り方

1. Heat salad oil in a pot and lightly fry the beef and shimeji mushrooms. Once they change color, remove them from the pot and set aside.
2. Wipe the pot with paper towels, add butter and fry the chopped onions until they become translucent. Add the flour and fry over low heat until the flour is no longer lumpy.
3. Add the chicken soup little by little while stirring with a spatula to avoid lumps (use low heat at this point), then add the beef and shimeji mushrooms back in.
4. Simmer over medium heat for about 7 minutes, and when the broth thickens, add the cream, simmer for a further 1-2 minutes, add salt to taste, and it's done!

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作る際のコメント

When you think of beef stroganoff, many people probably think of a brown stew made with demi-glace sauce, but in Russia, the dish is made by simmering beef and mushrooms in a sauce that contains sour cream, which gives it a whitish appearance. Sour cream is sour, so some people love it and others hate it, so this time we used fresh cream to give it a mellow flavor. In Russia, mushrooms are used, but you can also use shimeji or maitake mushrooms.