Timeless retro classic - BEEF STROGANOFF!! For a truly great Stroganoff, you really need to use a good quality beef well marbled with fat. DO NOT try this with fatless pre-cut strips of beef intended for healthy stir fries - you WILL be disappointed!! .
Stroganoff is supposed to be a quick-cook dish, so you’ll have this on the table in 20 minutes, especially given my 30-SECOND-SEAR rule. 😇 Guaranteed juicy beef, every time. N x
600 g / 1.2 lb scotch fillet steak (boneless ribeye), or other well marbled quick cooking beef (NOT lean beef or slow cooking beef like chuck)
2 tbsp vegetable oil, divided
40 g / 3 tbsp butter
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms, sliced
2 tbsp flour
2 cups / 500 ml beef broth, preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice
1. If beef is thick cut, bash with fist to make thinner, then thinly slice.
2. Heat 1 tbsp oil in LARGE skillet over HIGH heat until smoking. Add half beef, spread quickly, sear 30 seconds. Turn quickly, sear 30 seconds, remove. Repeat. Aim - max brown, minimum time!
3. Turn heat down to medium high, melt butter, cook onion for 1 min then add mushrooms. Brown mushrooms well, scrap pan. Add flour, mix 1 min, add broth gradually, stirring to mix in flour.
4. Stir in mustard and sour cream, simmer until thickens. Adjust salt and pepper, return beef, simmer 1 min, serve over noodles. 😀 Enjoy!
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