Beef Stroganoff

Beef Stroganoff: a dish so fancy, it sounds like it should come with a side of ballet tickets. Originating from Russia in 1871, this delightful concoction combines tender beef with a creamy sauce of mustard and sour cream. It's the culinary equivalent of a warm hug from a bear—comforting and just a tad exotic. Perfect for those midweek dinners when you want to impress yourself without breaking a sweat. Serve it over egg noodles, pasta, or mashed potatoes, and voilà, you've got a classic meal that's as sophisticated as it is satisfying. Enjoy this quick and delicious dinner!

INGREDIENTS

1.4Lbs/600g Sirloin Steak

2 Tbsp Veg Oil

1 large Onion [or two small], halved and sliced

10oz/300g Mushrooms, sliced

40g/3 Tbsp Butter

2 Tbsp Flour

500ml/2c Beef Stock

1Tbsp Dijon Mustard

150 ml / 2/c Sour Cream

Salt and pepper

Parsley to garnish

METHOD

1. Slice your beef into strips, approximately 1 cm in thickness. Season with pepper and salt. In a frying pan heat 1 tablespoon of oil until hot. Place beef in frying pan, leaving space around each piece, do not overcrowd pan. It may take two or three batches to complete all your beef. Let beef sit untouched for only 30 seconds before turning and letting sit another 30 seconds. Remove the beef to a bowl, if some of the beef is still a little pink, don’t worry it will complete cooking and the sauce. We do not want to overcook the beef!

   
   

2. Add the butter to the frying pan, then add your onions, turn onions to coat with butter, then add your mushrooms, turn to coat with butter. Sauté for 3 to 4 minutes until light golden brown. Be sure to scrape all the brown bits (fond) from the bottom of your pan as this adds flavor.

   
   

3. Add flour and stir for 1 minute. Add half the stock and stir to combine, then add the remainder of the stock.

   
   

4. Add the sour cream and mustard, stir to combine very well. If the sauce looks ‘split’ or appears to separate, don’t worry as it will come back together once heated through. Simmer for 4 – 5 minutes until reduced slightly and has thickened.

   
   

5. Reduce heat to low, add the beef and any juices to the pan, stir and heat for only about 1 minute. Taste the sauce and adjust salt & pepper as needed.

   
   

Serve with a dollop of sour cream, garnish with parsley or chives. This is a great dish over egg noodles, pasta, rice or mashed potato.