HOW TO MAKE BEEF STROGANOFF

PREP

1. Cut the beef tenderloin into thin strips, about as long as your finger, and season lightly with salt and pepper.
2. Finely dice the onions or cut them into thin wedges.
3. Clean the mushrooms and slice them thinly or cut them into strips.
4. Slice the cornichons thinly and chop the parsley.

SEAR THE BEEF

1. Heat 1 tablespoon of clarified butter in a large pan over high heat.
2. Sear the beef in batches, quickly and over high heat, so it stays tender and develops a rich, roasted flavour.
3. Remove it from the pan and set aside.

COOK THE ONIONS AND MUSHROOMS

1. Add the remaining clarified butter to the pan.

2. Cook the onions until translucent, then add the mushrooms and fry until golden brown and the liquid has evaporated.

3. Season with thyme, salt and pepper.

MAKE THE SAUCE

1. Deglaze the pan with the veal stock and let it simmer briefly.

2. Stir in the mustard.

3. Mix the Schmand (or sour cream) with the cornstarch until smooth, using a splash of cold water or stock to prevent lumps, then stir it into the sauce.

4. Bring to a boil, stirring, until the sauce turns thick and creamy.

5. Finish with a pinch of sugar.

BRING IT ALL TOGETHER

1. Return the cornichons and the beef, along with any juices, to the pan.

2. Warm everything through gently, but don’t boil it, or the tenderloin will turn tough.

3. Cook the spaetzle according to the package instructions and toss them in butter just before serving.

SERVE

1. Spoon the beef stroganoff over the spaetzle and sprinkle with fresh parsley.