Beef Stroganoff recipe

Introduction:

This Beef Stroganoff recipe is a retro classic making a comeback! In just 30 minutes, you can enjoy juicy beef smothered in a creamy mushroom gravy, served over noodles or pasta. With the right cuts of beef and a quick sear, you’ll avoid dry or chewy meat, creating a tender and flavorful dish.

Ingredients:

• 600g / 1.2 lb scotch fillet steak or boneless rib eye
• 2 tbsp vegetable oil, divided
• 1 large onion (or 2 small), sliced
• 300g / 10 oz mushrooms, sliced
• 40g / 3 tbsp butter
• 2 tbsp flour
• 2 cups / 500ml beef broth (preferably reduced salt)
• 1 tbsp Dijon mustard
• 150ml / 2/3 cup sour cream
• Salt and pepper
• 250 – 300g / 8 – 10 oz pasta or egg noodles
• Chopped chives for garnish (optional)

Instructions:

1. Prepare the Beef: Flatten the steaks to about 1/3″ thick, then slice into thin strips. Season with salt and pepper.
2. Sear the Beef: Heat 1 tbsp oil in a large skillet over high heat. Add half the beef, spread quickly, and leave for 30 seconds to brown. Flip the beef and repeat for another 30 seconds. Remove and set aside. Repeat with remaining beef.
3. Cook Vegetables: Turn the heat to medium-high, add butter, and cook onions for 1 minute. Add mushrooms and cook until golden, scraping up any bits from the pan.
4. Make the Gravy: Stir in the flour and cook for 1 minute. Gradually add the beef broth, stirring constantly, then add mustard and sour cream. Simmer until thickened (3-5 minutes).
5. Finish: Add the seared beef back into the gravy and simmer for 1 minute. Remove from heat.
6. Serve: Serve the beef stroganoff over pasta or egg noodles, garnished with chives.

Conclusion:

This Beef Stroganoff recipe guarantees tender, juicy beef coated in a rich sour cream mushroom gravy. It’s quick to prepare, making it perfect for weeknight dinners. Best served over noodles or mashed potatoes, this dish is sure to become a family favorite. Enjoy leftovers by carefully reheating, being sure not to overcook the beef.