Stroganoff in puff pastry
If you're looking for a tender meat recipe with a rich flavor, this is the recipe for you. Its origins are French and it's named after the count for whom it was created at a cooking competition in St. Petersburg.
Ingredients
- 400 g of beef tenderloin or loin
- salt
- Ground black pepper
- 1 leek
- 150 g of mushrooms
- 15 g of olive oil
- 25 g of butter
- 25 ml of brandy
- 1 tablespoon of flour
- 300 ml of meat broth
- 10 g Dijon mustard
- 1 tablespoon of soy sauce
- 150 ml of cooking cream
- 1 sheet of puff pastry
- 200 g of boiled rice
Elaboration:
- We cut the bread into squares. We fry it and lightly crush it. We set aside.
- We level two bowls. We place them upside down on a baking sheet. We line them with puff pastry and bake.
- Cut the meat into strips and season them with salt and pepper. Coat them in flour with a little salt and pepper.
- In a frying pan with a little oil, brown the meat and set aside.
- Chop the leek and mushrooms. Sauté the leek and add the mushrooms. Stir a few times and add the brandy. Flambé.
- We return the meat to the saucepan and add the meat broth.
- After the sauce has been cooking for 5 minutes, add the mustard and cream. Cover and let it cook for a few more minutes.
- We serve in the puff pastry casseroles with a little white rice, some croutons and a little chopped chives on top.
