Loin Stroganoff Recipe

Ingredients to make Loin Stroganoff:

1. 1 kilogram of beef loin
2. 1 glass of red wine
3. 200 grams of sliced ​​mushrooms
4. 2 units of white onion
5. 4 cups of Fondo or beef broth
6. 5 grams of fresh parsley
7. 2 teaspoons of wheat flour
8. 1 tablespoon of mustard
9. 1 teaspoon of Paprika
10. 1 cup of Cream of milk or cream
11. 2 teaspoons of Butter
12. 1 pinch of garlic paste
13. 1 pinch of salt
14. 1 pinch of black pepper

How to make Tenderloin Stroganoff:

• The first step to make the stroganoff loin recipe is to prepare the ingredients. If you prefer, instead of wine you can use vodka.
• The first thing we are going to do is the mushroom sauce. To make it, we take a pot over medium heat and add a little oil, add the diced white onion and let it sauté.
• Once the onion turns a translucent color, add the mushrooms, salt, black pepper, and garlic paste to taste.
• For the mushrooms to brown, add the butter and let them fry.
• When the mushrooms are golden, add the wheat flour and form a paste with the butter, onion and mushrooms, this is what will give thickness to our stroganoff base sauce.
• Add the stock or meat broth and let it cook.
• Add the red wine, paprika and mustard and mix very well with the sauce for the tenderloin.
• Once the sauce has thickened, lower the heat as low as possible and add the heavy creamand fresh parsley; Mix the ingredients of our recipe very well and leave to preserve.
• We are going to cook the tenderloin medallions. The original recipe says that you should serve and sauté the loin in medium squares, but I wanted to make it a little more personalized and give two medallions per diner. So, this step is up to the taste of the cook, either of the two ways is totally valid. Bring a frying pan over medium heat, add a little oil and, once hot, add the tenderloin medallions with salt and pepper to taste.
• Turn the medallions around, remember that you can consume them in the cooking term you want. In this sense, you should know that the fewer turns, the juicier the meat will be inside. Keep in mind that with each turn the meat dehydrates and, therefore, loses its juices. It is important that you take into account these small cooking tips that we give you when cooking to obtain juicier meat
• We rectify the flavor of the sauce, if you wish you can add more salt, pepper or any other ingredient that you want and consider it is needed. A good sauce is noted for its shine and thickness, you should always try and rectify it to obtain the desired result.
• Serve each of the sautéed medallions in the cooking term you want.