Beef Stroganoff

AuthorBobCategoryDifficultyBeginner

Juicy strips of beef smothered in a sour cream mushroom gravy - a meal that is quick to produce and have you yearning for more!

Beef stroganoff

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 600 g Ribeye Steak
 2 tbsp Vegetable Oil
 1 Large Onion (sliced)
 300 g Mushrooms (sliced)
 3 tbsp Butter
 2 tbsp Flour
 500 ml Beef Stock
 1 tbsp Dijon Mustard
  cup Sour Cream
 Salt & Pepper
Serving Suggestion
 Brown Rice, Pasta or Noodles
 Chopped Parsley

1

Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.

2

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp oil and repeat with remaining beef.

3

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

4

Add flour, cook, stirring, for 1 minute.
Add half the stock while stirring. Once incorporated, add remaining stock.
Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).

5

Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately and serve.

Ingredients

 600 g Ribeye Steak
 2 tbsp Vegetable Oil
 1 Large Onion (sliced)
 300 g Mushrooms (sliced)
 3 tbsp Butter
 2 tbsp Flour
 500 ml Beef Stock
 1 tbsp Dijon Mustard
  cup Sour Cream
 Salt & Pepper
Serving Suggestion
 Brown Rice, Pasta or Noodles
 Chopped Parsley

Directions

1

Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.

2

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp oil and repeat with remaining beef.

3

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

4

Add flour, cook, stirring, for 1 minute.
Add half the stock while stirring. Once incorporated, add remaining stock.
Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).

5

Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately and serve.

Beef Stroganoff

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