Creamy Beef Stroganoff (Print Version)

# Ingredients:

01 - 600g beef tenderloin.
02 - 200g button mushrooms.
03 - 2 onions.
04 - 2 garlic cloves.
05 - 20cl thick cream.
06 - 1 tablespoon sweet paprika.
07 - 1 tablespoon tomato paste.
08 - 1 tablespoon Dijon mustard.
09 - 10cl white wine.
10 - 30g butter.
11 - 2 tablespoons olive oil.
12 - Fresh parsley.
13 - Salt.
14 - Pepper.

# Instructions:

01 - Slice the beef into thin strips. Quickly sear it in olive oil over high heat, then set aside.
02 - Use the same pan to melt the butter and sauté the chopped garlic and sliced onions until they soften and turn translucent.
03 - Toss in the sliced mushrooms and cook them for around five minutes until golden.
04 - Stir in mustard, paprika, and tomato paste. Pour in the wine, then let it simmer and reduce a bit.
05 - Mix in the cream and let it thicken. Add the beef back and cook for 5 more minutes. Sprinkle fresh parsley on top.

# Notes:

01 - Pair it with fresh pasta or rice for serving.
02 - Don’t overcook the meat or it’ll lose its tenderness.

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