Strogonoff. The most tender meat from Russia

This strogonoff is one of my favorite meat recipes. If you want a tender meat recipe with a lot of flavor from the rich, this is your recipe. Its origin is French and it is named after the count for whom it was created in a cooking competition in St. Petersburg.

Ingredients

For the burger meat

400 g beef tenderloin or tenderloin
Salt
Ground black pepper
1 leek
150 g mushrooms
15 g olive oil
25 g of butter
25 ml brandy
1 tablespoon of flour
300 ml beef stock
10 g Dijon mustard
1 tablespoon of soy sauce
150 m of cooking cream

For the puff pastry

1 puff pastry plate
1 egg, beaten

To accompany

200 g boiled rice

Directions

Cut the bread into squares. Fry it in a little oil and crush it lightly. Reserve.

Grease two bowls of about 12 cm. We put them on a baking tray upside down. Line with puff pastry and bake.

Cut the meat into strips and season with salt and pepper. In a deep dish, mix the flour, a little salt and freshly ground black pepper. Pass the meat through this mixture.

In a pan with a little oil, brown the meat and set aside.

Chop the leek and mushrooms. Sauté the leek in a little oil and add the mushrooms. Stir a few times and add the brandy. Carefully light a match and light the saucepan. We flambé until the fire goes out..

Return the meat to the saucepan and add the meat broth. When the sauce has been cooking for 5 minutes, add the mustard and cream. Cover and let cook for a few more minutes.

When the puff pastry is ready, remove from the mold and place with the hole facing up. Fill with white rice and put the meat on top. We finish with some croutons and a little chopped chives on top

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