Beef Stroganoff with Wild Chanterelles & Dill

Ingredients (Serves 4)

• 1 lb (450 g) beef sirloin, thinly sliced into strips

• 2 tbsp sunflower oil (or butter for richness)

• 1 medium onion, finely sliced

• 2 cloves garlic, minced

• 6 oz (170 g) wild chanterelle mushrooms (or substitute porcini/shiitake)

• 1 tbsp flour (to thicken)

• 1 cup beef broth

• 1 cup sour cream (preferably full-fat, Russian-style “smetana”)

• 1 tsp Dijon mustard (optional for modern flair)

• 1 tbsp fresh dill, chopped

• 1 tsp paprika

• Salt & black pepper to taste

Suggested Side

• Buttered egg noodles or mashed potatoes

Instructions (Nutri-stahl 3 QT)

1. Preheat & Sear

   • Heat the Nutri-stahl 3 QT on medium-high.

   • Add sunflower oil and sear beef strips quickly in batches until just browned (do not overcook). Remove and set aside.

2. Sauté Aromatics & Mushrooms

   • In the same pot, add onions and sauté until golden.

   • Stir in garlic and chanterelle mushrooms, cooking until mushrooms release their juices and become fragrant.

3. Build the Sauce

   • Sprinkle flour over the onion-mushroom mix and stir to coat.

   • Slowly add beef broth, stirring constantly until smooth and slightly thickened.

4. Finish with Creaminess

   • Lower heat to medium-low. Stir in sour cream, paprika, mustard (if using), and season with salt & pepper.

   • Return beef strips to the pot and simmer gently for 5 minutes until beef is tender.

5. Garnish & Serve

   • Sprinkle with fresh dill just before serving.

   • Serve hot over buttered noodles or mashed potatoes.