Description
A classic and creamy Beef Stroganoff recipe featuring tender strips of scotch fillet steak sautéed with mushrooms and onions, simmered in a luscious sour cream and mustard sauce, served over pasta or egg noodles. Perfect for a quick yet comforting dinner that yields rich flavors in just 30 minutes.
Ingredients
Scale
Beef and Meat Preparation
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye, trimmed of excess fat
Cooking Ingredients
- 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
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper, to taste
To Serve
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prepare the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4cm (1/3 inch) thick. Then slice into 5mm (1/5 inch) strips, cutting long strips in half if necessary. Discard any excess fat.
- Season the Beef: Lightly sprinkle the beef strips with a pinch of salt and pepper to season.
- Brown Half the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef strips evenly in the skillet. Using tongs, quickly spread them out and leave untouched for 30 seconds to develop a brown crust. Flip quickly and cook another 30 seconds to brown the other side. Remove the beef immediately onto a plate. Don’t worry if the beef looks raw inside at this stage.
- Brown the Remaining Beef: Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat the browning process with the rest of the beef strips. Remove to the plate with the first batch.
- Cook Onions and Mushrooms: Turn the heat down to medium high. Add the butter to the skillet and let it melt. Add the sliced onions and cook for 1 minute before adding the mushrooms.
- Saute Mushrooms: Cook the mushrooms and onions together until the mushrooms turn golden brown. Scrape the bottom of the skillet to loosen any browned bits as these add flavor to the sauce.
- Add Flour: Sprinkle the flour over the mushrooms and onions and cook while stirring for 1 minute to form a roux, which will help thicken the sauce.
- Add Beef Broth: Slowly add half of the beef broth while stirring continuously to avoid lumps. Once combined, add the remaining beef broth and stir well.
- Incorporate Sour Cream and Mustard: Stir in the sour cream and Dijon mustard until blended. Don’t worry if the sauce looks a bit split initially; the sour cream will meld as it heats.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce heat to medium low. Cook for 3 to 5 minutes until the sauce thickens to the consistency of pouring cream. Taste and adjust salt and pepper as needed.
- Return Beef to the Sauce: Add the browned beef strips along with any juices from the plate back into the skillet. Simmer together for 1 minute to heat through, then remove the skillet from the stove immediately to avoid overcooking the beef.
- Serve: Cook pasta or egg noodles according to package instructions. Spoon the beef stroganoff sauce over the noodles and garnish with chopped chives if desired. Serve immediately for best flavor and texture.
Notes
- Use a tender cut like scotch fillet or boneless rib eye for the best texture.
- Flour is used to thicken the sauce, forming a roux with butter and mushroom juices.
- Any type of pasta or egg noodles work well as a base for the stroganoff.
- Do not overcook the beef when simmering at the end to keep it tender and juicy.
