BEEF STROGANOFF

Ingredients for 4 people

30 ml (2 tablespoons) of canola oil

900 g (2 lb.) beef stew cubes

1 chopped onion

16 small mushrooms

5 mL (1 teaspoon) garlic, chopped

60 ml (1/4 cup) flour

750 ml (3 cups) beef broth

15 ml (1 tablespoon) tomato paste

5 ml (1 teaspoon) fresh thyme, chopped

Salt and pepper to taste

80 ml (1/3 cup) of 15% cooking cream

Preparation

1. In a saucepan, heat the oil over high heat. Blot beef cubes with paper towels. Grasp the cubes of beef on all sides, a few at a time, turning them over with a pair of pliers. Transfer the cubes of beef on a plate.
2. In the same saucepan, sear the onion, mushrooms and garlic in a little oil.
3. Put the cubes of beef back into the pan. Sprinkle with flour and stir.
4. Add the other ingredients, except the cream, and bring to a boil.
5. Cover and cook over low heat for 2 hours to 2 hours 30 minutes, until meat is easily flaked with a fork.
6. Stir in the cream and continue cooking for 5 minutes.