A practical pan dish inspired by Russian cuisine, made by cutting beef into thin strips and cooking it with onion and button mushrooms in a creamy sauce. With its short cooking time, the meat stays tender, making it a quick and hearty dinner option alongside rice or noodles.
Heat the butter in a wide pan and quickly sear the meat strips over high heat, then set aside.
In the same pan, add the onion and mushrooms and sauté until they release their liquid and it evaporates.
Add the cream and mustard, lower the heat, and stir for a few minutes without letting it boil.
Return the meat to the pan and season with salt and black pepper, warm through for a few minutes, and serve hot.
Important: Cutting the meat into thin strips and cooking briefly over high heat keeps it tender; long cooking toughens it. Allergen: contains dairy due to cream. Caution: Lower the heat after adding the cream — boiling it can cause it to split.
If you move the pan away from the heat for a while before adding the cream, you can reduce the risk of it curdling.
Admin DadaGastro · verified in test kitchenFırın yerine tencerede yapmak mümkün mü? Bu miktar kaç kişilik oluyor, biraz belirsiz kaldı?
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Pişirme süresi fırınıma göre 10 dakika uzun sürdü. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim.
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