The other nigt we were talking about a friend who used to make Beef Stroganoff very well, but years and years ago. The next morning we saw some beautiful paprikas on the market, fresh from Spain. The butcher had some thick juicy cote de boeuf on offer, for an incredible € 9,90 per kilo (no it was not from a horse). Coincidence? Anyway we decided on a preparation with a garlicky Stroganoff sauce.
Deseed the peppers, halve them and put them under a hot grill for about 10 mins till backened.
Rest them to cool. In the meantime slice 250 gr mushrooms and an onion.