Beef Stroganoff
- Total
- 30 min
- Makes
- 4 servings
Serves
| 40 g / 3 tbsp butter | melt butter, cook onions 1 minute, add mushrooms | cook onions and mushrooms until golden | cook flour1 min | add broth | stir until incorporated | simmer until thickened | add beef back, simmer1 min | serve over pasta, sprinkle with chives |
| 1 large onion ((or 2 small onions), sliced) | ||||||||
| 300 g / 10 oz mushrooms (, sliced (not too thin)) | ||||||||
| 2 tbsp flour ((Note 2)) | ||||||||
| 2 cups / 500 ml beef broth (, preferably salt reduced) | ||||||||
| 150 ml / 2/3 cup sour cream | ||||||||
| 1 tbsp Dijon mustard | ||||||||
| 600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1)) | flatten and season | sear beef in batches | ||||||
| Salt and pepper | ||||||||
| 2 tbsp vegetable oil (, divided) | ||||||||
| 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3)) | cook according to package directions | |||||||
| Chopped chives (, for garnish (optional)) | ||||||||
Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
- 2 tbsp vegetable oil (, divided)
- 1 large onion ((or 2 small onions), sliced)
- 300 g / 10 oz mushrooms (, sliced (not too thin))
- 40 g / 3 tbsp butter
- 2 tbsp flour ((Note 2))
- 2 cups / 500 ml beef broth (, preferably salt reduced)
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
- Chopped chives (, for garnish (optional))
Stepssimplified
- 1Flatten steaks to about 3/4 cm thick, then slice into 5 mm wide strips; discard excess fat and cut long strips in half. Season with salt and pepper.
- 2Heat 1 tbsp oil in a large skillet over high heat. Add half the beef, spread quickly with tongs, and leave untouched for 30 seconds to brown. Turn the beef quickly and leave untouched for another 30 seconds. Immediately transfer to a plate (pink or raw inside is fine).
- 3Add the remaining 1 tbsp oil and repeat with the rest of the beef.
- 4Reduce heat to medium-high. Add butter and melt. Add onions and cook for 1 minute, then add mushrooms. Cook until mushrooms are golden, scraping the bottom of the pan to release browned bits.
- 5Add flour and cook, stirring, for 1 minute.
- 6Add half the broth while stirring, then add the remaining broth and stir.
- 7Add sour cream and mustard; stir until incorporated (the mixture may look split at first).
- 8Bring to a simmer, then reduce heat to medium-low. Cook until the sauce thickens to the consistency of pouring cream (3–5 minutes). Season with salt and pepper to taste.
- 9Return the beef and any plate juices to the skillet. Simmer for 1 minute, then remove from heat immediately.
- 10Serve over pasta or egg noodles, garnished with chopped chives if desired.