Creamy Beef Stroganoff
Course: MainCuisine: AmericanDifficulty: EasyServings
4-5
servingsPrep time
15
minutesCooking time
15
minutesTotal time
1
hour10
minutesIngredients
1.2 lb. scotch fillet steak / boneless rib eye
10 oz. mushrooms , finely sliced
2 tbsp. flour
2/3 cup sour cream
2 cups / 500 ml beef broth, preferably salt reduced
1 tbsp. Dijon mustard
2 tbsp. vegetable oil, divided
1 large onion (or 2 small onions), sliced
3 tbsp. butter
Salt and pepper
- To Serve
8 – 10 oz. pasta or egg noodles of choice
chopped chives, for garnish (optional)
Directions
- Flatten steaks to about 1/3″ thick; using your fist or rolling pin. Slice into 1/5″ strips, discarding excess fat. Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp. oil in a large skillet over high heat. Spread half of beef in skillet. Sear for 30 seconds until browned. Flip over quickly and sear another side for 30 seconds to brown. Transfer to a plate and repeat with remaining beef.
- Reduce heat to medium high. Add butter and melt. Add onions, stir-fry for 1 minute, then add mushrooms. Cook until golden; scraping bottom to remove all golden bits off.
- Add flour, cook, stirring, for 1 minute. Add half broth while stirring. Once incorporated, add remaining broth.
- Stir in sour cream and mustard until incorporated. Bring to a simmer, then reduce heat to medium-low. Cook for 3 – 5 minutes, until sauce gets thicken. Adjust salt and pepper to taste.
- Return beef to skillet. Simmer for 1 minute, then remove from heat.
- Serve immediately over pasta or egg noodles. Sprinkle with chives, if desired.
- Enjoy!
