Beef stroganoff is one of my favourite winter meals. The key to a good stroganoff is good meat… trust me. Buy a high quality rib eye fillet steak and cut it yourself.
When you sear the steak strips, only put them on high heat for a couple of seconds each side. No more!! You don’t want to cook them, just get a bit of flavour on the outsides.
- 350 grams rib eye fillet steak
- 1 tbsp olive oil
- 400 grams mushrooms
- 1 whole onion
- 1 clove garlic
- 1 cube beef stock (dissolved in 1/4c boiling water)
- 300 ml light sour cream
- 2 tsp french mustard
- 1 tablespoon flour
- 1 dessert spoon brandy
- 1 tablespoon wine (white or red)
- 500 grams pasta
- 1 sprig parsley (to top, optional)
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Place cube of beef stock in 1/4c boiling water and leave to dissolve while you prepare other ingredients
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Slice mushrooms, onion and steak into thin strips
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In a very hot pan, quickly sear steak with oil. This should only take a couple of seconds each side. The inside and some of the outsides should remain pink (see picture above). This is not to cook the steak, only to sear it (it will cook later on). Remove steak from pan immediately and place in a bowl to rest
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In the same (now empty) pan, turn down the heat a little and add onion and garlic and cook until soft.
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Add mushrooms and continue cooking
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Pour sour cream, beef stock and mustard into pan and stir in. Sprinkle the flour on top and stir this in too.
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Once this is all mixed and boiling, add steak strips, brandy and wine and cook for 3-5 minutes until steak is cooked through
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If the sauce is too thin, you can add some more flour. If it is too thick, dilute with some more wine or water.
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Serve with pasta of your choice
**Not pictured (and not included in recipe or calorie count) but I recommend serving this with steamed green beans as a side.
Let me know what you think below
Credit: recipe from my Mum and from my childhood