Description
Zartes Rinderfilet in cremiger Schmandsoße, verfeinert mit würzigen Gewürzgurken, goldbraunen Zwiebeln und saftigen Champignons – samtig, aromatisch und voller feiner, harmonischer Aromen.
Ingredients
Scale
- 500 g Rinderfilet
- 2 EL Butter
- 2 Zwiebeln
- 250 g Champignons
- 2 Gewürzgurken
- 250 g Schmand
- 1 TL Mehl
- ca. 350 ml Brühe
- Pfeffer
- Salz
- Paprikapulver
- 1 Messerspitze Zucker
- etwas Zitronensaft
Instructions
- Begin by preparing all your ingredients. Peel the onions and cut them into thin rings. Clean the mushrooms with a damp cloth and slice them thinly. Cut the pickles into small cubes. Set all prepared vegetables aside.
- Take the beef fillet and pat it dry with paper towels. Cut the fillet into thin, even strips, ensuring the pieces are bite-sized for even cooking.
- In a large skillet or frying pan, melt the butter over medium-high heat. Once the butter is hot and foaming, add the beef strips in a single layer. Sear the beef quickly on all sides for 1–2 minutes until just browned but still tender inside. Season the meat with salt, pepper, and paprika. Remove the beef from the pan and set aside on a plate to prevent overcooking.
- In the same pan, add the onion rings and sliced mushrooms. Sauté them in the remaining butter and meat juices for about 3–5 minutes, stirring occasionally, until the onions are soft and the mushrooms are lightly browned.
- Sprinkle the flour evenly over the vegetables and stir well to combine. This will help thicken the sauce later. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in the beef broth gradually, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan for extra flavor.
- Allow the sauce to simmer gently for 10 minutes, stirring occasionally. The sauce should reduce slightly and become creamy as the flour thickens it.
- Reduce the heat to low. Add the sour cream (Schmand), diced pickles, and the reserved beef strips back into the pan. Stir gently to combine all the ingredients without breaking up the meat.
- Continue to heat the mixture gently for 2–3 minutes, just until everything is warmed through. Do not let the sauce boil after adding the sour cream, as it may curdle.
- Taste the sauce and adjust the seasoning with additional salt, pepper, paprika, a pinch of sugar, and a splash of lemon juice as desired. Stir well to incorporate the flavors.
- Transfer the finished Boeuf Stroganoff to a serving dish. Optionally, garnish with freshly chopped parsley. Serve hot, ideally with buttered noodles, rice, or mashed potatoes.
Notes
For the best results, use high-quality beef fillet and avoid overcooking it to keep it tender. Schmand is a type of sour cream common in Germany; if unavailable, you can substitute with crème fraîche or regular sour cream. Adjust the seasoning to your taste, and feel free to add a touch more paprika or lemon juice for extra flavor. Serve immediately for the creamiest texture.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
