Beef Stroganoff with sour cream and beets

Ingredients:

Beef Stroganoff

• 4 beef filet mignons (each about 4 cm thick)
• 1/4 cup steak seasonings
• 4 tbsp. l. rapeseed oil
• 2 tbsp (30 g) butter
• 600 g assorted mushrooms, sliced
• 2 large shallots, finely diced
• 3 cloves garlic, finely grated or crushed into a paste
• 1 tbsp. wheat flour
• 2 cups unsalted beef broth
• Dill and parsley for serving

Creamy noodles

• 450 g egg noodles
• 110 g butter, cut into pieces
• 1/4 cup chopped dill
• 1/4 cup chopped parsley

Beetroot sour cream

• 2 cups of beetroot juice
• 1 tbsp. sugar
• 1 cup sour cream

Preparation:

1. Make the beet sour cream: Combine the beet juice and sugar in a small saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/4 cup, about 30 minutes. Pour into a bowl and refrigerate, about 30 minutes.
2. Place the sour cream in a bowl, season with salt and pepper and add the boiled beetroot juice.
3. Cook noodles in a creamy sauceBoil a large pot of salted water, add the noodles, and cook until al dente, about 6 minutes. Drain, reserving 1 cup of the pasta water.
   
   Melt the butter in a large saucepan, add the noodles and some of the cooking liquid, and stir. Add the dill and parsley and season with salt and pepper.
4. Make beef stroganoffSeason both sides of the beef with salt and pepper, then season with the steak seasoning mix. Heat 3 tablespoons of oil in a large skillet over high heat. Add the beef and cook on both sides until golden brown, a crust forms, and the meat is cooked through, about 10 minutes. Remove to a plate and let rest for 5 minutes. Slice into slices about 1.5 cm thick.
5. Add the butter and the remaining tablespoon of olive oil to the skillet and heat. Add the mushrooms and cook until golden brown. Add the shallots and garlic and continue cooking until softened, the mushrooms are deeply golden brown, and the liquid has evaporated, about 5 minutes per side. Season with salt and pepper. Add the flour and cook for another minute. Add the beef broth, bring to a simmer, and simmer until thickened, about 10 minutes.
   
   To serve, spoon some noodles into each bowl. Top with mushrooms, sliced ​​beef, and a dollop of sour cream and beetroot juice. Garnish the beef stroganoff with parsley leaves and dill.