A simple method to cooking Beef Stroganoff.
Preparation time: 5mins
Cooking time: 5-10mins
- 600g/1.2 lb Fillet, rib eye or sirloin steaks.
- 2 tbsp Vegetable oil , split into 2 halves
- 1 Large onion (or 2 small onions), sliced
- 300 g/10oz mushrooms, thick slices
- 40 g/3 tbsp Butter
- 2 tbsp Flour
- 2 Stock cubes, beef
- 1 tbsp Dijon mustard
- 150ml or 2/3 cups Sour cream
- Salt and pepper
Use a rolling pin to flatten the steaks to about 3/4cm or 1/3″ thick. Slice into 5mm or 1/5″ strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large saucepan over a high heat, then add half of the beef. Leave untouched for 30 seconds until browned. Turn the beef, and brown evenly. Once the beef is seared, remove onto a plate.
Add remaining 1 tbsp oil and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms. Cook mushrooms until golden.
Add flour. Cook and stir for 1 minute.
Put the stock cubes in water and mix. Add half the made-up stock cubes while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard (do not worry if it looks split, sour cream will “melt” as it heats).
Bring to simmer, then reduce the 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.
Serve with pasta or rice
We suggest the following meats for this dish:
Fillet (very lean)
Rib-eye (marbling throughout)
Sirloin (lean and classic)