Beef Stroganoff in two variations

Ingredients

• 300 to 400 grams of beef steak
• 30 g of butter
• 1/2 cup of chopped pepper
• 1 small onion, chopped
• 1/2 finely chopped leek
• 4 peeled and diced tomatoes (or passata)
• One large small glass of vodka
• 1 container of sour cream
• salt and pepper
• 1.2 kg of tender beef
• salt and pepper
• 10 to 15 grains of Jamaican hot pepper
• 100 g of butter
• 1 tablespoon of flour
• 2 tablespoons of sour cream
• 1 tablespoon of Sarepta mustard or English mustard
• 1 tablespoon of tomato paste
• 1 chopped onion
• 500 ml of beef broth

Quick version

Heat the butter in a pan over medium-high heat until it’s melted and shimmering.

Quick version

Once it’s cooked to your liking, place it on a warm plate and season it with salt and pepper, if desired.

Quick version

First, add the pepper to the juice, then add the onion, leek, and tomatoes, working quickly. Push the vegetables to one side, pour in the vodka into the pan, and let the alcohol evaporate. Finally, add the pot of sour cream and let it heat through.

Quick version

Serve the sauce with the meat, alongside sautéed potatoes, French fries, or rice, and a vegetable.

Traditional version

Let the meat come to room temperature and cut it into small pieces. Then, sprinkle it with flour, salt, and pepper.

Traditional version

Prepare a roux with a little butter and 1 tablespoon of flour. Whisk in the broth and bring to a boil. Add the Jamaican mustard and hot pepper, then the sour cream and acidified tomato paste. Simmer again.

Traditional version

Quickly sear the beef in a hot pan with butter and onion. Add the meat to the sauce and cook for 15 minutes over low heat. Serve.