Pink meat Stroganoff


  • 1 tbsp olive oil
  • 3 1/2 tbsp unsalted butter
  • 2 agreeable onions, thinly sliced
  • 3 1/2 cups thinly sliced tiny button mushrooms
  • 2 1/4 lb (1kg) beef tenderloin (see under)
  • 2 tbsp chopped parsley
  • 1/2 cup heavy cream


  1. To procure perfectly even-sized pieces of meat, it is easiest to chop it yourself. Decrease the beef tenderloin across into 3in (7.5cm) pieces, then cut each and every half against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.
  2. 1. Heat the oil and half of of the butter in a agreeable frying pan over medium-high heat and fry the onions till translucent. Add the mushrooms and fry till they open to melt, 2-3 minutes. Assemble the onions and mushrooms from the pan with a slotted spoon.
  3. 2. Add the leisure of the butter to the pan and warmth till starting up to foam. Add the steak and sauté mercurial over a high heat till browned on each and every side, 3-4 minutes.
  4. 3. Return the onions and mushrooms to the pan, and dawdle and shake to combine with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season successfully sooner than serving.

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