Beef Stroganoff
A classic comfort food featuring tender beef, mushrooms, and a creamy sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 600 g scotch fillet steak / boneless rib eye or substitute with chicken or pork
- 2 tbsp vegetable oil, divided
- 1 large onion or 2 small onions, sliced
- 300 g mushrooms, sliced use fresh for best flavor
- 40 g butter
- 2 tbsp flour can substitute with gluten-free flour
- 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml sour cream adjust for desired creaminess
- to taste Salt and pepper
- 250-300 g pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
Preparation
- Use your fist (or a rolling pin or mallet) to flatten the steaks to about 3/4 cm / 1/3" thick. Slice into 5 mm / 1/5" strips, discarding excess fat. Sprinkle with salt and pepper.
Cooking Beef
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spreading it with tongs. Leave untouched for 30 seconds until browned, then turn beef quickly and leave untouched for another 30 seconds to brown. Remove onto a plate.
- Repeat with the remaining beef using the remaining 1 tbsp oil.
Making the Sauce
- Turn the heat down to medium-high. Add butter to the skillet and let it melt. Add onions, cook for 1 minute, then add mushrooms and cook until golden, scraping the bottom of the pan for flavor.
- Add flour and cook, stirring for 1 minute. Pour in half the broth while stirring. Once incorporated, add the remaining broth.
- Stir well, then add sour cream and mustard. Mix until incorporated. Bring to a simmer, then reduce heat to medium-low. Once thickened (about 3 – 5 minutes), adjust salt and pepper to taste.
Finishing Touch
- Add the beef back into the skillet (including the juices from the plate). Simmer for 1 minute, then remove from heat.
- Serve over pasta or egg noodles, and sprinkle with chives if desired.
Notes
Ensure the skillet is hot enough before adding the beef. This helps to sear the meat quickly, preventing it from becoming tough. To store leftover Beef Stroganoff, let it cool completely, then place it in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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