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Beef Stroganoff

Beef Stroganoff

A classic Beef Stroganoff recipe featuring tender beef strips in a creamy mushroom sauce, served over pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Russian
Servings 5 servings
Calories 586 kcal

Equipment

  • Skillet

Ingredients
  

  • 600 g scotch fillet steak boneless rib eye
  • 2 tablespoon vegetable oil divided
  • 1 large onion (or 2 small onions), sliced
  • 300 g mushrooms sliced (not too thin)
  • 40 g butter
  • 2 tablespoon flour
  • 500 ml beef broth preferably salt reduced
  • 1 tablespoon Dijon mustard
  • 150 ml sour cream
  • Salt
  • Pepper

Serving

  • 250 – 300 g pasta or egg noodles of choice
  • Chopped chives for garnish (optional)

Instructions
 

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about ¾cm / ⅓″ thick. Slice into 5mm / ⅕″ strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
  • Add remaining 1 tablespoon oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
  • Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Notes

Best cut of beef for stroganoff: use decent to good quality quick cooking cut of beef. Recommended cuts include boneless rib eye and beef tenderloin. Storage: 3 to 4 days in the fridge, also freezes fine.

Nutrition

Serving: 243gCalories: 586kcalCarbohydrates: 9gProtein: 37gFat: 44gSaturated Fat: 24gCholesterol: 125mgSodium: 449mgPotassium: 1035mgFiber: 1gSugar: 3gVitamin A: 485IUVitamin C: 4mgCalcium: 57mgIron: 3.7mg
Keyword Beef Stroganoff, Comfort Food, dinner, Mushroom Sauce, pasta
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