Beef Stroganoff with Entrecôte

This rich and comforting Beef Stroganoff combines tender, well-marbled entrecôte with golden mushrooms, onions, Dijon mustard, and a creamy sauce enriched with beef stock and red wine. Using entrecôte makes the dish especially tender and flavorful, while quickly searing the beef before adding it back to the sauce helps keep it juicy and succulent.

Serve it over creamy mashed potatoes, rice, or pasta for an easy yet indulgent meal that brings classic Stroganoff flavors to the table.

3 - 4 servings

Equipmenet

• 12" cast iron skillet
• Wooden cutting board
• Cast Iron Serving Pan

Ingredients

• 500 g entrecôte, cut into thin strips
• 1 yellow onion, thinly sliced
• 250 g mushrooms, sliced
• 2 garlic cloves, finely chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1 dl water
• 1 tsp beef stock concentrate with red wine, according to the manufacturer's recommended dilution
• 2 dl heavy cream
• 1 dl crème fraîche
• 1 tsp Worcestershire sauce, optional
• Salt and freshly ground black pepper
• Fresh parsley, for serving

To Serve

• Mashed potatoes, rice, or pasta

Instructions

1. Cut the entrecôte into thin strips. For easier slicing, place the meat in the freezer for 20–30 minutes beforehand.
2. Heat a large skillet over high heat. Add the olive oil and sear the beef in batches for about 30–60 seconds per side. Do not overcrowd the pan. Transfer the beef to a plate and set aside.
3. Reduce the heat to medium and add the butter. Add the onion and mushrooms and cook until the onion is soft and the mushrooms are nicely browned.
4. Add the garlic and tomato paste and cook for about 1 minute.
5. Stir in the Dijon mustard and paprika.
6. Mix the water with the beef stock concentrate and add it to the pan. Stir well, scraping up any browned bits from the bottom.
7. Add the heavy cream and crème fraîche. Bring to a gentle simmer and cook for 5–8 minutes, until the sauce has thickened slightly.
8. Return the beef and any accumulated juices to the pan. Heat gently for about 1 minute, just until the beef is warmed through. Avoid prolonged cooking, as entrecôte is best when kept tender and juicy.
9. Season to taste with salt and freshly ground black pepper. Add Worcestershire sauce if desired.
10. Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or pasta.