Beef Stroganoff with Mashed Potatoes

Slice 600 g of beef into thin strips.

Season the beef strips with 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of baking soda.

Peel 1 kg of potatoes.

Dice the peeled potatoes into equal-sized cubes.

Slice 1 onion.

Cut 500 g of mushrooms into slices.

Mince 3 garlic cloves.

Melt 15 g of butter in a large pan over high heat.

Fry the beef strips quickly until they are browned on all sides.

Remove the beef from the pan and set it aside on a plate.

Bring a large pot of water to a boil.

Add 1 tsp of salt to the boiling water.

Add the potato cubes to the pot and boil them until they are completely tender.

Melt 15 g of butter in the same pan used for the beef over medium heat.

Fry the sliced onion until it is soft and lightly browned.

Add the sliced mushrooms and an additional 15 g of butter to the pan.

Cook the mushrooms until they are golden brown.

Add the minced garlic to the pan.

Season the vegetables with 0.5 tsp of salt and 0.25 tsp of black pepper.

Sprinkle 1 tbsp of flour over the onions and mushrooms in the pan.

Stir everything thoroughly to coat the vegetables in the flour and create a base for the sauce.

Pour 250 ml of beef broth into the pan.

Pour 120 ml of cooking cream into the pan.

Add 1 tbsp of Worcestershire sauce and 2 tsp of Dijon mustard to the liquid.

Stir the sauce well to combine all ingredients and dissolve the flour layer.

Return the cooked beef and any collected juices back into the pan.

Stir the mixture to coat the beef completely in the sauce.

Simmer the beef stroganoff on low heat for 10 minutes to thicken.

Drain the cooked potatoes completely.

Mash the potatoes thoroughly in the pot.

Combine 120 ml of milk and 50 g of butter in a small saucepan.

Heat the saucepan gently over low heat until the butter is completely melted into the milk.

Pour the warm milk and butter liquid directly into the mashed potatoes.

Season the potatoes to taste with salt, black pepper, and a pinch of ground nutmeg.

Mix the mashed potatoes dynamically until they are smooth and creamy.

Spread a generous base of the mashed potatoes onto a serving plate.

Ladle the hot beef stroganoff directly over the center of the potato base.