Description
Classic beef stroganoff with mushrooms and sour cream served over egg noodles.
Ingredients
Scale
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion
- 300 g / 10 oz mushrooms
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 2 cups / 500 ml beef broth
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
- 250 – 300 g / 8 – 10 oz pasta or egg noodles
- Chopped chives, for garnish
Instructions
- Flatten steaks to about 3/4 cm (about 1/3 inch) thick using your fist, rolling pin, or mallet, then slice into 5 mm (about 1/5 inch) strips, cutting long ones in half and discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat; scatter half the beef, quickly spread it with tongs, leave untouched for 30 seconds until browned, turn quickly and brown for another 30 seconds, then immediately remove to a plate.
- Add remaining 1 tbsp oil and repeat with the remaining beef.
- Turn heat down to medium high, add butter and melt, then add onions and cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden, scraping the bottom of the pan to loosen browned bits.
- Add flour and cook, stirring, for 1 minute.
- Add half the broth while stirring; once incorporated, add the remaining broth.
- Stir, then add sour cream and mustard and stir until incorporated (it may look split at first).
- Bring to a simmer, reduce heat to medium low, and cook until thickened to the consistency of pouring cream (3?5 minutes); adjust salt and pepper to taste.
- Add beef back in with any plate juices, simmer for 1 minute, then remove from the stove immediately.
- Serve over pasta or egg noodles and sprinkle with chives if desired.
- Prep Time: 15 mins
- Cook Time: 25 mins