preparation: 10min | cooking: 20min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 800g (28.22 oz) beef fillet, cut julienne (long thin strips)

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• 1 medium onion, sliced

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• 250g (8.82 oz) sliced fresh mushrooms

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• 1 cup beef broth

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• 1 Tbsp all purpose flour

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• salt and pepper

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• 1/2 cup heavy cream

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• cooked rice

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• mozzarella cheese

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• 1 cup water for water bath

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directions

1. Melt butter in skillet. Add onion until wilt then add mushrooms.

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2. Cook the beef 2 minutes on high-heat.

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3. Reduce heat to medium and stir in broth, bring to a boil.

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4. Add cream, season with salt and black pepper.

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5. Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.

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6. Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.

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7. Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.

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reference

• Ibtissam Tohmé (mamina)

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