Main course€€€
Beef Strogonoff Strips with Roasted Mushrooms and Boiled Potatoes in Their Skins
Beef strips (Strogonoff style) with boiled potatoes in their skins is a top-notch, protein-rich dish that combines juicy beef, a creamy sauce with pickles, and nutritious potatoes for a perfect recovery meal.
Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
2
Recipe
Beef, tenderloin steak, raw
400 gPotatoes, russet, without skin, raw
400 gMushrooms, white button
250 gPickles, cucumber, dill or kosher dill
3 pieceShallots, bulb, peeled, root removed, raw
1 mediumGarlic, raw
1 cloveMustard, prepared, yellow
1 tspSoup, beef broth, cubed, prepared with water
150 mlCream, sour, full fat
100 gOil, olive, extra virgin
2 tbspSpices, pepper, red or cayenne
1 tspSalt, table, iodized
1 pinchParsley, fresh
Per servingTotal
Calories:723.6 kcal1447.2 kcal
Protein:52.7 g105.3 g
Carbohydrates:45.2 g90.4 g
Fiber:32.3 g64.5 g
Water:541.5 ml1082.9 ml
Fat:38.4 g76.8 g
Micronutrients
Sugar:6.4 g12.7 g
Saturated fat:7.6 g15.1 g
Cholesterol:158.3 mg316.6 mg
Sodium:410.9 mg821.7 mg
Potassium:2152 mg4304 mg
Calcium:93 mg185.9 mg
Iron:6.8 mg13.6 mg
Magnesium:120.7 mg241.3 mg
Zinc:8.2 mg16.4 mg
Phosphorus:658.1 mg1316.1 mg
Vitamin C:27.3 mg54.5 mg
Vitamin A:114.2 µg228.3 µg
Vitamin D:0.3 µg0.5 µg
Vitamin B12:0.2 µg0.3 µg
Instructions
1
Wash the potatoes thoroughly and boil them in their skins in salted water for approximately 20–25 minutes, until tender.
2
Pat the beef strips dry, season with salt and pepper. In a hot pan with a tablespoon of olive oil, quickly sear the meat (1–2 minutes) until browned on the outside but still juicy inside. Remove the meat from the pan and keep warm.
3
In the same pan, add the remaining oil and sauté the chopped shallot. Once translucent, add the mushrooms and cook until the liquid evaporates and the mushrooms turn golden.
4
Stir in the chopped garlic, ground paprika, and mustard. Pour in the stock and scrape the bottom of the pan with a wooden spoon to capture all the flavors. Cook for 5 minutes until the sauce thickens slightly.
5
Reduce the heat to minimum and stir the pickles and sour cream into the sauce. Stir until the sauce becomes smooth and glossy.
6
Return the roasted chicken (along with its juices) to the sauce and just quickly warm it through (do not let it boil).
7
Drain the boiled potatoes, halve them, and serve alongside the beef strips. Sprinkle everything with fresh parsley.
Nutritional benefits
Thanks to the high content of quality proteins and vitamin B12 from the beef, as well as complex carbohydrates from the potatoes in their skins, this meal optimally supports muscle recovery after physical activity.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.