Beef Stroganoff with Chantarelles

Ingredients:

  • 400 g (14 ounces) tender, lean beef

  • 2-3 tablespoons butter

  • 1 yellow onion

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon chili flakes

  • 1 bay leaf

  • A pinch of thyme

  • 3.5 dl (1.5 cups) broth (1/2 vegetable cube and 1/2 chicken cube)

  • 1/2 teaspoon paprika powder

  • 1-2 tablespoons Madeira wine

  • 100 g (3.5 ounces) blanched chanterelle mushrooms

  • 3 dl (1.25 cups) heavy cream

  • 1-2 teaspoons tomato paste

  • 1 tablespoon oyster sauce

  • Salt and black pepper to taste

  • Cornstarch for thickening if needed

  • 1 dl (0.4 cups) chopped fresh parsley, for garnish

How to make it:

1.     Melt 2 tablespoons of butter in a pot and heat it until it stops sizzling and begins to brown. Add the beef and stir-fry it until it is evenly and nicely browned. Add the onion and let it sauté together for 1-2 minutes.

2.     Season with salt, pepper, and paprika, and pour in the broth. Let it simmer until the meat is tender, about 40 minutes. Stir the pot and taste test along the way.

3.     Add the cream and simmer for an additional 10-15 minutes. Thicken with cornstarch if needed. Season with tomato paste, salt, and pepper, and mix in the parsley. For a richer flavor, I like to include a tablespoon of oyster sauce, not necessary but delicious.

4.     Serve with rice or boiled potatoes, and tangy lingonberry jam. Enjoy your meal!