Beef (Veal) Stroganoff with Potato Gratin

Beef stroganoff made the classic way. This Russian-origin dish has become one of the most popular recipes across the Arab world. Serve it with the potato gratin detailed in the recipe or with rice.

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8 servingsBack to recipeMains

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4 tbsp butter4 tbsp oil500 g tender veal fillet (or beef), sliced into 1–2 cm strips250 g white mushrooms, thinly sliced1 onion, thinly sliced3 garlic cloves, minced2 tbsp flour1 2/3 cups beef stock or water with a vegetable bouillon cube1/2 cup cooking cream1 1/2 tbsp Dijon mustard1 tbsp tomato paste1 tsp hot paprikasaltblack peppermild spice (allspice)

Potato Gratin

6 potatoes, peeled and thinly sliced250 ml cooking creamshredded cheddar - 1/2 cup (or to taste)+grated Parmesan - 1/2 cup (or to taste)1 garlic clovesalt - to tasteblack pepper - to tastegarlic powder - to taste

How to make the potato gratin

In a saucepan over medium heat, combine the cream, salt, black pepper and garlic powder and stir.Dough for All Uses is a recipe we recommend learningHow to make chicken stroganoff by Neda as well

Step 1

Season the meat with salt, pepper and spices.

Cooking notes

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