Description
This classic Beef Stroganoff recipe features tender strips of seared scotch fillet steak cooked with sautéed onions and mushrooms in a creamy, tangy sauce made with sour cream and Dijon mustard. Served over pasta or egg noodles, it’s a comforting and rich dish perfect for a hearty dinner.
Ingredients
Scale
Beef and Seasoning
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- Salt and pepper, to taste
Cooking Essentials
- 2 tbsp vegetable oil, divided
- 40 g / 3 tbsp butter
- 2 tbsp flour
Vegetables
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
Liquids and Flavorings
- 2 cups / 500 ml beef broth (preferably salt reduced)
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
To Serve
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prep the beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4cm (1/3 inch) thick. Slice into 5mm (1/5 inch) strips, cutting long strips in half. Discard excess fat.
- Season beef: Lightly sprinkle the beef strips with salt and pepper to taste.
- Sear the beef in batches: Heat 1 tbsp vegetable oil in a large skillet over high heat. Scatter half the beef in the hot skillet and quickly spread it with tongs. Leave untouched for 30 seconds until browned, then turn quickly and let brown on the other side for another 30 seconds. Immediately remove onto a plate. The beef will still be pink inside at this point.
- Repeat for remaining beef: Add the remaining 1 tbsp oil to the skillet and sear the second half of the beef using the same quick method. Remove and set aside.
- Sauté onions and mushrooms: Reduce heat to medium-high. Add butter to the skillet and melt. Add sliced onions and cook for 1 minute, then add mushrooms. Cook until mushrooms turn golden brown, scraping the bottom of the pan to release golden bits for flavor.
- Make roux: Sprinkle the flour over the vegetables and cook, stirring continuously, for 1 minute to eliminate raw flour taste.
- Add broth: Gradually add half the beef broth while stirring to incorporate the flour mixture smoothly. Then add the remaining broth and stir well.
- Add sour cream and mustard: Stir in the sour cream and Dijon mustard until incorporated. Even if the sauce looks slightly split, continue stirring as the sour cream will meld into the sauce when heated.
- Simmer and thicken: Bring the sauce to a simmer, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream over 3 to 5 minutes, stirring occasionally. Adjust salt and pepper as needed.
- Return beef to skillet: Add the seared beef strips and any accumulated juices back into the skillet. Simmer gently for 1 minute to heat through, then immediately remove from stove to avoid overcooking the beef.
- Serve: Serve the beef stroganoff hot over cooked pasta or egg noodles. Garnish with chopped chives if desired.
Notes
- Use scotch fillet or boneless rib eye for tender, flavorful beef strips.
- The flour creates a roux which helps thicken the sauce.
- Pasta or egg noodles are traditional accompaniments; choose your preference.
- Remove the stroganoff from heat promptly after adding the beef to keep it tender and avoid overcooking.
- For a lower fat option, use reduced-fat sour cream and less butter.
- Salt reduced beef broth helps control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Russian
Keywords: Beef Stroganoff, creamy beef recipe, mushroom sauce, quick beef dinner, easy Russian recipe
