Sun-Dried Beef Stroganoff with Dijon Mustard Cream
Tender strips of sun-dried beef bathed in a velvety Dijon mustard cream sauce — this Franco-Brazilian fusion brings bold, earthy flavors together in a simple, deeply satisfying dish. Perfect for a cozy weeknight dinner that feels effortlessly elegant.
🛒 Ingredients
4 servings
- 300 g sun-dried beef (desalted and cut into strips)
- 1/2 medium onion, finely sliced
- 1 garlic clove, minced
- 1/2 bunch flat-leaf parsley, chopped
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp tomato paste
- 200 ml heavy cream
- Salt, cumin, freshly ground black pepper, to taste
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Directions
- 1
Desalt the beef: soak the strips in cold water for 2 hours, changing the water halfway through. Drain and rinse thoroughly.
- 2
Heat the olive oil in a large skillet over high heat. Brown the beef strips on all sides for 4 to 5 minutes.
- 3
Add the onion and garlic, season with salt, cumin, and black pepper. Sauté for 2 minutes, stirring frequently.
- 4
Stir in the tomato paste and cook for 2 minutes until lightly caramelized. Add the Dijon mustard and chopped parsley, stir to combine.
- 5
Reduce heat to low, pour in the heavy cream and gently fold in. Simmer for 3 to 4 minutes without boiling. Adjust seasoning and serve with white rice or fresh pasta.
💡 Chef's Tip
For deeper flavor, marinate the desalted beef with crushed garlic and a pinch of cumin for 30 minutes before cooking. Avoid boiling the cream to keep the sauce silky and smooth.
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