Juicy Beef Stroganoff (Print Version)
# Ingredients:
01 -
600g rib eye or scotch fillet steak.
02 -
Chopped chives (optional, for topping).
03 -
2 tbsp of flour.
04 -
2 tbsp vegetable oil, split in halves.
05 -
1 large onion, cut into slices.
06 -
300g of mushrooms, sliced up.
07 -
40g of butter.
08 -
2 cups of beef stock.
09 -
150ml of sour cream.
10 -
1 tbsp Dijon mustard.
11 -
Salt and black pepper, to taste.
12 -
250-300g egg noodles or pasta.
# Instructions:
01 -
Cut steaks into 5mm-thick strips after flattening them to about 3/4cm thickness.
02 -
Sprinkle meat with black pepper and salt.
03 -
Pour half the oil into a hot pan. Sear half the beef quickly, 30 seconds per side, then set aside. Do the same with the other half of the oil and beef.
04 -
On medium-high heat, melt butter. Toss in onions for a minute, then cook mushrooms until golden brown.
05 -
Sprinkle in flour and stir around for a minute. Slowly mix in the beef broth.
06 -
Add mustard and sour cream, stir it all together. Let it simmer to get thick and creamy (around 3 to 5 minutes).
07 -
Put the beef and any juices from the plate back in, and let it simmer for just a minute.
# Notes:
01 -
Pick high-quality steak for best results.
02 -
Searing the beef pink is fine.
03 -
Avoid cooking the beef too long in the sauce.
04 -
Use gluten-free cornstarch as a substitute.
05 -
Store in the fridge for up to 4 days.
06 -
Can be frozen and reheated later.
07 -
Works well with most starch sides.
08 -
Swapping beef for pork is an option.