Follow these steps for perfect results
beef chunks
cut into small chunks
water
bouillon cubes
tomato paste
mustard
fresh mushrooms
sliced
sour cream
Cut beef into small chunks.
Dredge beef in flour, salt, and pepper.
Brown beef in oil in a large pot or Dutch oven.
Drain excess oil.
Add water, bouillon cubes, tomato paste, and mustard to the pot.
Simmer, covered, until the meat is tender, about 1 hour.
Add sliced mushrooms to the pot.
Simmer until mushrooms are tender, about 10 minutes.
Right before serving, stir in sour cream until heated through (do not boil).
Expert advice for the best results
For a richer flavor, use beef broth instead of water and bouillon.
Add a splash of dry sherry or white wine during the simmering process.
Garnish with fresh parsley or dill before serving.
Everything you need to know before you start
15 minutes
Can be made ahead of time and reheated.
Serve hot over egg noodles or rice, garnished with fresh herbs.
Serve with egg noodles, rice, or mashed potatoes.
Serve with a side of green beans or a simple salad.
Complements the beef and mushroom flavors.
Earthy notes complement the dish well.
Discover the story behind this recipe
A classic dish often served at celebrations and family gatherings.
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