Mini Beef Cobanoff's
Rich, hearty, and individually served, this is a dish that looks as good as it tastes. Tender strips of beef and mushrooms are simmered in a creamy sauce with Dijon mustard and tomato paste, then spooned into freshly baked rolls for a delightful, comforting meal.
Ingredients 12
500 g eye fillet beef, sliced into strips
500 g mushrooms, white cup, swiss brown, or both, thickly sliced
1 onion, diced
4 tbsp tomato paste
2 cups beef stock
3⁄4 cup sour cream
dry white wine, splash for deglazing
1 tbsp Dijon mustard
1 tbsp flour
butter + oil
salt and pepper
rolls, to serve
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Method 7
Season with salt and pepper, then sear in batches until browned. Remove and set aside.
In the same pan, cook the diced and sliced in butter and oil until soft and golden. Add more butter or oil if needed.
Stir in the to coat the vegetables. Deglaze with a splash of white wine.
Add the , , and . Stir well, then add the , stirring until smooth.
Return the to the pot, season with salt and pepper, and simmer for 20 minutes until thickened.
While simmering, prepare your fresh rolls by placing them into the Chasseur Mini Cocottes and removing the interior of the rolls. Place in the oven for 5 minutes to crisp.
Spoon the beef mixture into the freshly baked rolls and enjoy!
Chasseur Australia's tips
Add more butter or oil if needed when cooking onions and mushrooms.
Deglaze with white wine (as much as desired 😉).
