Description
Classic Beef Stroganoff featuring tender scotch fillet steak strips in a creamy sour cream and mushroom sauce, served over pasta or egg noodles. This quick skillet recipe sears the beef for maximum juiciness and simmering the sauce to rich perfection, making a comforting dinner perfect for the whole family.
Ingredients
Scale
Beef and Marinade
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
- Salt and pepper, to taste
Sauce & Cooking
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced (or 2 small onions)
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
To Serve
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- 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. Discard any excess fat. Sprinkle the beef strips with a pinch of salt and pepper.
- Sear the beef: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Scatter half of the beef strips evenly in the skillet, quickly spreading them with tongs. Leave untouched for 30 seconds to brown, then turn quickly and brown the other side for 30 seconds. Remove the beef immediately to a plate. Repeat this process with the remaining tablespoon of oil and beef strips. Don’t worry if the beef seems pink or raw inside at this stage.
- Cook the vegetables: Reduce heat to medium-high, add butter to the skillet and melt. Add sliced onions and cook for 1 minute, then add mushrooms. Cook mushrooms until golden, occasionally scraping the bottom of the pan to loosen browned bits, which add flavor.
- Create the sauce base: Sprinkle the flour over the vegetables and cook while stirring continuously for 1 minute to eliminate the raw flour taste.
- Add broth and simmer: Gradually pour in half of the beef broth while stirring to combine and deglaze the pan. Add the remaining broth and stir well.
- Incorporate sour cream and mustard: Stir in the sour cream and Dijon mustard until fully combined. The sauce may appear slightly split at this stage but will smooth out as it heats.
- Simmer to thicken: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cook for 3 to 5 minutes until the sauce thickens to a consistency similar to pouring cream. Taste and adjust seasoning with salt and pepper.
- Finish the dish: Return the seared beef strips and any accumulated juices back to the skillet. Simmer together for 1 minute to heat through, then immediately remove from stove to avoid overcooking.
- Serve: Serve the beef stroganoff over cooked pasta or egg noodles, garnished with chopped chives if desired.
Notes
- RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love!
- KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet for efficient searing and sauce reduction.
- Use good quality beef, but if using a budget cut, consider the Chinese method of ‘velveting’ to tenderize the beef, which works wonderfully in Stroganoff.
- Be careful not to overcook the beef once it is added back into the sauce to keep it tender and juicy.
Nutrition
- Serving Size: 243 g
- Calories: 586 kcal
- Sugar: 3 g
- Sodium: 449 mg
- Fat: 44 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 125 mg
