Bœuf stroganoff


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 600 g rump steak
  • 200 g mushrooms
  • 3 spring onions
  • 50 g butter
  • 1 teaspoon paprika
  • 100 ml white wine
  • 1 tablespoon tomato paste (concentrated purée)
  • 1 tablespoon tomato sauce (ketchup)
  • Salt and pepper
  • 1 teaspoon dijon mustard
  • 50 g crème fraîche

1 flameproof casserole dish

1 chopping board


Cut the meat into thin strips.

Slice the mushrooms and spring onions.

Sauté the meat in a flameproof casserole dish with the spring onions and mushrooms in butter for 5 minutes.

Add the paprika, blend in the white wine and add the tomato paste and ketchup. Season with salt and pepper and let it simmer for 15 minutes. Add the mustard and crème fraiche, stir and serve immediately.