Beef (Veal) Stroganoff with Potato Gratin

Ingredients

• 4 tbsp butter
• 4 tbsp oil
• 500 g tender veal fillet (or beef), sliced into 1–2 cm strips
• 250 g white mushrooms, thinly sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp flour
• 1 2/3 cups beef stock or water with a vegetable bouillon cube
• 1/2 cup cooking cream
• 1 1/2 tbsp Dijon mustard
• 1 tbsp tomato paste
• 1 tsp hot paprika
• salt
• black pepper
• mild spice (allspice)
• Potato Gratin:
• 6 potatoes, peeled and thinly sliced
• 250 ml cooking cream
• shredded cheddar - 1/2 cup (or to taste)
• +
• grated Parmesan - 1/2 cup (or to taste)
• 1 garlic clove
• salt - to taste
• black pepper - to taste
• garlic 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 learning
• How to make chicken stroganoff by Neda as well

Method

1. Season the meat with salt, pepper and spices.
2. Heat 2 tbsp butter and 3 tbsp oil in a non-stick pan over medium heat and brown the meat strips until nicely colored; when cooked, place the meat on a plate and set aside.
3. Put 1 tbsp butter in the pan and sauté the mushrooms, onion and garlic for about 10 minutes or until the mushroom liquids evaporate. Then transfer the mixture to a plate and set aside as well.
   Timers: 10 min
4. Add a few tablespoons of stock to the pan and, using a wooden spoon, scrape the brown bits from the bottom of the pan.
5. Add 1 tbsp butter to the pan and heat until it foams, then add the flour and cook, stirring constantly, for two minutes to form a sauce.
6. Add the remaining stock to the sauce, stirring well, and let the mixture simmer over medium-low heat until the sauce thickens — leave it to simmer for about 15–20 minutes. Then season with salt and pepper to taste.
   Timers: 20 min
7. Stir in the cream, paprika and tomato paste, mixing well, then heat the mixture until it gently simmers. After that, return the onions and mushrooms to the pan,
8. Heat again until it simmers gently, then place the meat strips on top in the pan as well.
9. Adjust salt and pepper to taste.
10. Serve the beef stroganoff with potato gratin or rice
11. Add half a cup of grated Parmesan and stir until the mixture comes to a boil.
12. Rub a garlic clove over a baking dish, then pour a little of the sauce into the bottom and place a layer of potatoes.
13. Sprinkle a little cheese over them and then spoon a little cream sauce.
14. Repeat the process until all the ingredients are used.
15. Place the dish in the oven at 200°C for 40 minutes.
    Timers: 40 min
16. Serve the potato gratin immediately while hot.