I don’t know if this should be considered beef stroganoff but i don’t usually do my beef stroganoff like this so it’s a little different, but anyways because i was a little sick of the regular recipe i wanted to try something different, to actually make it more mustard oriented but still with a slight touch of cream, but this time i have used only a tsp of Puck cheese spread, just in case you didn’t know what that is there is a picture below, but if it wasn’t available you can use Philadelphia cream cheese spread.
– 500 Beef strips
– 1 Big onion cut in thin slices
– 2 Tsp Dijon mustard
– 1 Tsp Puck
– 1 Cup beef stock
– Canola oil
– Salt and pepper
1. In a hot skillet you heat around 2 tbsp of canola oil and you start cooking your onions till really soft and season.
2. Put in the strips and let it cook through, i don’t like to over cook the meat because it becomes chewy, so just right before it’s ready i add in my beef stock and i let it simmer for a few minutes.
3. Try one beef just to make sure it’s cooked well, then add your Dijon mustard and Puck when it’s off fire and keep on stirring till your sauce thickens, if you want it really thick you can add 1 tsp of corn starch diluted in a little bit of water then added to the sauce, you can totally control the thickness of your sauce.
Serve with rice or potatoes or whatever you like 🙂