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Camel Milk Beef Stroganoff
Tender beef and mushrooms in a camel milk and Dijon sauce, a lighter take on the Russian classic.
Beef & Lamb Mains · Weeknight Dinners · Cold Weather Comfort
What you need
Ingredients
- 1 1/2 lbs Beef Sirloin, sliced thin
- 3 tbsp Butter
- 8 oz Mushrooms, sliced
- 1 Onion, sliced
- 2 tbsp Flour
- 1 cup Beef Stock
- 3/4 cup Camel Milk
- 1 tbsp Dijon Mustard
- Egg Noodles, for serving
Method
Instructions
- Sear the beef in butter over high heat in batches until browned; set aside.
- In the same pan, sauté the mushrooms and onion until golden, about 8 minutes.
- Sprinkle in the flour and cook 1 minute, then whisk in the stock until smooth.
- Reduce heat to low, stir in the camel milk and Dijon, and simmer 4 to 5 minutes.
- Return the beef to the pan to warm through and serve over egg noodles.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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