Beef Stroganoff

Ingredients

• Beef Tenderloin200 g
• Milk1/4 cup (60 ml)
• Cream2 tablespoon (28 ml)
• Parmesan Cheese2 tablespoon (10 g)
• Nutmeg1/2 teaspoon (2 g)
• Garlic1/2 clove (2 g)
• Butter1 teaspoon (10 g)
• Mushrooms3/4 cup (53 g)

Instructions

1. 1

   Step 1

   Slice the mushrooms and set aside.

2. 2

   Step 2

   Melt the butter in a pan, add the garlic and nutmeg.

3. 3

   Step 3

   Chop the tenderloin into small pieces, add to the pan and cook. Remove the juices that the tenderloin will be releasing and set aside.

4. 4

   Step 4

   Once the tenderloin is completely cooked, add the mushrooms and continue removing the juice until dry and set aside.

5. 5

   Step 5

   Next, add some of the juice set aside with a little of the milk and cream. Let it thicken over low heat and continue adding both until creamy.

6. 6

   Step 6

   Sprinkle with the grated Parmesan cheese and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef Stroganoff can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.