Beef stroganoff

Instructions

1. Thinly slice 650 g of mushrooms.
2. Start frying the mushrooms in batches, it takes time to get a nice color. Start in a dry pan with a little salt and add a knob of butter when all the liquid has boiled away. Put the finished fried mushrooms in a bowl and set aside.
3. While the mushrooms are cooking, start slicing 1000 g of beef chuck into smaller pieces. Salt the meat. Fry this in batches over high heat in a little bit of peanut oil (or other oil with a high smoke point) in a large cast iron pot. Place the finished meat in a bowl and set aside.
4. While you are cooking the mushrooms and meat, finely chop 1 onion, 6 garlic cloves and 1 red chili.
5. Once the meat has browned and been removed from the pot, add a little more oil to the pot (if needed) and fry the onion, garlic and chili. Also add 1 tsp of chipotle flakes.
6. When the vegetables have started to brown, you can add 3 tbsp of tomato puree and fry.
7. Add in the meat and mushrooms and mix.
8. Pour in 2 dl of wine and let the alcohol cook off.
9. Then pour in 5 dl of crème fraiche and 2 dl of cream. Add 1 meat bouillon cube and mix.
10. Once the stew is starting to boil, reduce the heat and cover loosely. Let cook for 2-4 hours until the meat is tender (depending on size and quality).
11. Taste about every 30 minutes, and add a little water if too much liquid boils away.
12. When the meat is tender, you can reduce it further to the desired consistency. Season with salt, pepper and a squeeze of lemon juice.
13. Serve with jasmine rice and green peas.