Beef Strognanoff is one of the first recipe that is taught in modern French culinary school and for good reasons, it is simple, it uses some useful coking techniques and it taste great.
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Written recipe here: https://bit.ly/337J2pZ
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🧅🥕RECIPE INGREDIENTS🥕🧅
500 grams / around 1 pound of rump steak or eye filet steaks (cut in stripes)
250 grams half a pound of button mushrooms (finely sliced)
2 medium size brown onions (finely sliced)
3 tablespoon cognac or white wine
1 tablespoon of paprika powder ( make sure you get quality one)
salt and pepper
150 ml cream (whole or heavy whipping cream)

Fat for cooking:
2 tablespoon of butter
2 tablespoon of oil (I used sunflower oil)

Regarding the Mauviel pans it is not a paid promotion I bough the Mauviel pans myself
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The pan I used in this video: M'cook series saute pan 24 cm (9.5 inch)
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Via comments, Chef Mark Thomsen contributed the following information regarding the origin of that recipe:
"originally, no mushrooms, no oil, no cream. If you want, however, shallots are as good as normal onions. The dish was named after Grigorij Stroganoff who was born in the late 1700's, and his family. Vodka, tomato purée, bacon, cream, lemon, pickles, capers and parsley are all things added to the dish later on, and the most popular variant of the dish uses mushrooms. It has been done that way since 1891, when a French chef called Charles Brière presented his version of the dish at a competition in Paris - which is the "new" base of the recipe that most people use today. so if you feel adventurous give it a try.

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