Description
Beef Stroganoff is a classic Russian-inspired dish featuring tender strips of scotch fillet steak cooked quickly in a creamy mushroom and sour cream sauce. This hearty and comforting meal pairs perfectly with pasta, egg noodles, or even mashed potatoes for a satisfying dinner that comes together in about 30 minutes.
Ingredients
Scale
Beef and Vegetables
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
Sauce
- 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, to taste
Serving
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice
- Chopped chives, for garnish (optional)
Instructions
- Prepare the Beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4 cm (1/3 inch) thick. Slice into 5 mm (1/5 inch) strips, cutting long strips in half. Trim off excess fat. Sprinkle beef strips with salt and pepper to season.
- Brown the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half the beef strips in the skillet and quickly spread them with tongs. Let them brown undisturbed for 30 seconds, then quickly turn and brown the other side for 30 seconds. Remove browned beef to a plate. Repeat with remaining oil and beef strips, browning in the same manner.
- Cook Onions and Mushrooms: Lower heat to medium-high. Add butter to the same skillet and melt it. Add sliced onions and cook for 1 minute before adding sliced mushrooms. Cook mushrooms until golden and tender, scraping up any browned bits from the pan for extra flavor.
- Add Flour and Broth: Sprinkle flour over the vegetables and stir continuously for about 1 minute to cook the flour slightly. Gradually add half the beef broth while stirring to avoid lumps. Once incorporated, add the remaining broth and stir well.
- Incorporate Sour Cream and Mustard: Stir in the sour cream and Dijon mustard until the sauce is well combined. It may look a bit split at first, but the sour cream will melt smoothly as it heats.
- Simmer the Sauce: Bring the sauce to a gentle simmer over medium heat, then reduce heat to medium-low. Let it thicken to the consistency of pouring cream, around 3 to 5 minutes. Adjust seasoning with salt and pepper according to taste.
- Finish with Beef: Return the browned beef along with any juices on the plate back into the skillet. Simmer together for 1 minute, then promptly remove from heat to avoid overcooking the beef.
- Serve: Spoon the stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired and serve immediately for a delicious meal.
Notes
- Best beef cuts for this stroganoff are quick-cooking, tender cuts such as boneless rib eye (scotch fillet), sirloin steaks, or beef tenderloin. Avoid tougher cuts like round steak, skirt, flat iron, or hanger steak unless tenderized.
- For economical or tougher beef, consider tenderizing using the Chinese velveting method for improved texture.
- All-purpose flour is commonly used, but 1 tbsp cornstarch can be substituted for a gluten-free version.
- Serving suggestions include short pasta shapes, mashed potatoes, rice, or polenta to soak up the flavorful sauce.
- Do not overcook the beef by simmering the sauce too long after adding the beef; it will become tough.
- Leftovers keep well refrigerated for 3 to 4 days and freeze nicely. Thaw fully before reheating gently to avoid overcooking the beef.
Nutrition
- Serving Size: 1 serving (excluding pasta)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
