Beef Stroganoff (Print Version)
# Ingredients:
01 -
600g scotch fillet steak/rib eye.
02 -
2 tbsp vegetable oil, divided.
03 -
1 large onion, sliced.
04 -
300g mushrooms, sliced.
05 -
40g butter.
06 -
2 tbsp flour.
07 -
2 cups beef broth.
08 -
1 tbsp Dijon mustard.
09 -
150ml sour cream.
10 -
Salt and pepper.
11 -
250-300g pasta or egg noodles.
12 -
Chopped chives for garnish (optional).
# Instructions:
01 -
Flatten steaks to 3/4cm thick, slice into 5mm strips.
02 -
Season meat with salt and pepper.
03 -
Heat half the oil in large skillet on high heat. Quick sear half the beef for 30 seconds each side, remove to plate. Repeat with remaining oil and beef.
04 -
Lower heat to medium-high, add butter and melt. Cook onions 1 minute, then add mushrooms until golden.
05 -
Add flour, cook 1 minute, stirring. Gradually stir in beef broth.
06 -
Add sour cream and mustard, stir well. Simmer until sauce thickens like cream (3-5 minutes).
07 -
Return beef and plate juices, simmer 1 minute only.
# Notes:
01 -
Use good quality beef cuts.
02 -
Don't worry if beef is pink after searing.
03 -
Don't overcook beef in sauce.
04 -
Can use cornstarch for gluten-free.
05 -
Keeps 3-4 days in fridge.
06 -
Freezes well.
07 -
Great with any starch side.
08 -
Can use pork instead.