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Tacos with a beef Stroganoff filling

Russian Edition
Two folded corn tacos on a plain pale plate, filled with strips of beef in a pale-brown creamy sauce, with chopped onion and coriander on top

beef in sour cream

Tacos with strips of beef in a sour cream sauce, with onion, coriander and lime

The filling is cooked like beef Stroganoff, with strips of beef and onion simmered in a sour cream sauce, while the tortilla, onion, coriander and lime are those of an ordinary taco.

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Servings
4
Time
50 min
40 min of it active

Beef Stroganoff has squeezed into a tortilla, and no fork is required.

Ingredients

  • 500 g beefthe meat of domestic cows, bulls and oxen
  • 300 g onionbulb onion: the bulbs are peeled and cut
  • 2 tbsp vegetable oilmade from plant seeds or fruit
  • 40 g butterchurned from cow’s-milk cream
  • 1 tbsp wheat flourground from wheat grains
  • 200 g sour creamthick soured cream made from cream and a starter culture
  • 1 tsp tomato pastesieved tomatoes cooked down to a thick paste
  • 3 g saltfine table salt
  • 1 g black pepperground black pepper
  • 2 tbsp waterplain tap water
  • 288 g corn tortillaa thin flatbread made from maize flour
  • 55 g onionbulb onion: the bulbs are peeled and cut
  • 15 g fresh corianderthe leaves, also called cilantro
  • 67 g limea sour citrus fruit

Method

  1. Cut the beef across the grain into slabs about 1 cm thick, then cut the slabs into strips. Slice 300 g of the onions thinly and chop another 55 g finely, for serving. Chop the coriander and cut the lime into wedges.

  2. Heat the vegetable oil and the butter in a large frying pan and cook 300 g of the onions for 5 minutes, stirring, until they turn translucent and take a little colour. Transfer the onions to a bowl.

  3. Toss the beef with the flour. Heat the same pan until very hot and brown the meat in two batches of 3 minutes each, until a crust forms.

  4. Return the onions to the pan, season with salt and pepper and turn the heat down. Mix the sour cream, taken out in advance so that it is at room temperature, with the tomato paste and stir it in. If the sauce is too thick, thin it with 2 tbsp of hot water.

  5. Bring the sauce just to a simmer, cover the pan and cook over a low heat, without boiling hard, for 7–10 minutes, until the sauce is glossy and thick: the middle of a strip should be at least 63 °C.

  6. Take the pan off the heat and leave it covered.

  7. Warm the tortillas one at a time in a second, dry frying pan, 15–30 seconds on each side, until they are soft and hot.

  8. Put the beef and sauce into each tortilla, add the onion and coriander and squeeze a few drops of lime juice over each. Serve straight away.

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