Beef Stroganoff

Heat 2 tablespoons of butter in a pan over medium heat. Add the beef cut into thin, approximately five-centimeter slices and fry until beautifully browned on all sides. Meanwhile, season with salt and pepper to taste. Then remove the meat from the pan and set aside.

In the same pan, sauté the chopped onion in the remaining butter until translucent. Add the sliced mushrooms and continue frying until they begin to soften.

Return the meat to the pan and add the tomato paste and Dijon mustard. Mix well. Pour in the broth and simmer covered over low heat for about 30 minutes.