Spicy beef stroganoff

Ingredients

• 1 kg chuck roll
• 2 tbsp dairy butter
• 2 x yellow onion
• 4 clove garlic
• 180 g tomato puree
• 2 tsp sugar
• 8 dl beef broth
• 2 x red chili
• 3 dl heavy cream
• 5 x champignon
• 2 x sweet red pepper
• 1 tbsp sriracha
• 2 tbsp corn starch
• 4 tbsp cold water
• 6 tbsp neutral oil

Method

1. Divide the meat into approx. 4x4cm pieces and sprinkle well with salt and pepper.
2. Cut the onion and garlic into coarse pieces.
3. Heat a cast iron pot or frying pan with a little oil and a tablespoon of dairy butter. Brown half of the pieces of meat at a time over high heat, so that they get a proper brown crust around all sides.
4. Return all the meat to the pot and add the garlic and half the onion. Fry this together a bit, before adding the tomato puree and sugar. Let everything cook together for a couple of minutes, to get rid of the bitter taste in the tomato puree.
5. Pour on the broth and add the chillies, which you split in half lengthwise. Let it all simmer under the lid until the meat is tender, approx. 1 hour.
6. In the meantime, you can cut the mushrooms and peppers into large pieces. Heat a frying pan with a some oil, and fry the mushroom and the rest of the onion for a couple of minutes on a high heat, until it has taken on some colour.
7. Remember to make mashed potatoes or cook rice, if you want to serve this to the dish.
8. Check that the meat is tender (if it is not tender after boiling an hour, you must let it boil a little longer).
9. Then add the cream, the sriracha, the red peppers, the fried mushrooms and onions. Let it continue to simmer for 10 minutes.
10. Then add the corn starch mixed in a little cold water. Let it boil for a couple of minutes to thicken the sauce and to get rid of the corn starchs taste.
11. Season with salt and pepper. Serve with mashed potatoes or rice and enjoy a wonderful meal with your guests.