Description
Classic Beef Stroganoff featuring tender strips of seared scotch fillet steak in a creamy sour cream and mushroom sauce, served over pasta or egg noodles. This quick and flavorful dish uses simple ingredients and a fast skillet cooking method to deliver a rich, comforting meal perfect for weeknight dinners.
Ingredients
Scale
Beef
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye, trimmed
- Salt and pepper, to taste
- 2 tbsp vegetable oil, divided
Vegetables & Sauce
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour
- 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
- Chopped chives, for garnish (optional)
Instructions
- Prepare the beef: Use your fist, rolling pin, or mallet to flatten the steaks to about 3/4cm (1/3″) thick. Slice into 5mm (1/5″) strips, cutting long pieces in half. Discard any excess fat. Sprinkle with a pinch of salt and pepper.
- Sear the beef: Heat 1 tbsp vegetable oil in a large skillet over high heat. Spread half the beef evenly in the skillet and leave untouched for 30 seconds to brown. Turn the strips quickly and brown the other side for 30 seconds. Remove the beef immediately onto a plate. Repeat with remaining beef using the other 1 tbsp oil. Do not worry if the beef is still pink inside.
- Cook onions and mushrooms: Lower heat to medium-high and add the butter to the skillet. Once melted, add sliced onions and cook for 1 minute. Add mushrooms and cook until golden, stirring occasionally. Scrape the bottom of the pan to loosen browned bits for flavor.
- Make the sauce: Sprinkle flour over the vegetables and cook while stirring for 1 minute to cook out the raw flour taste. Gradually pour in half the beef broth while stirring to prevent lumps. Once incorporated, add the remaining broth and stir well.
- Add sour cream and mustard: Stir in the sour cream and Dijon mustard until combined. Don’t worry if the sauce looks slightly split, it will come together as it heats.
- Simmer sauce: Bring the mixture to a simmer, then reduce heat to medium-low. Cook until the sauce thickens to a creamy, pourable consistency, about 3 to 5 minutes. Season with additional salt and pepper to taste.
- Combine beef and finish: Return the seared beef with any accumulated juices to the skillet. Simmer gently for 1 minute to warm through, then immediately remove from heat to avoid overcooking.
- Serve: Cook pasta or egg noodles according to package instructions. Serve the Stroganoff sauce over the noodles and garnish with chopped chives if desired.
Notes
- Use a large skillet for quick searing and fast sauce reduction to preserve the juiciness of the beef.
- For tougher cuts, tenderize the beef using the Chinese “velveting” method for best results.
- The quick sear technique ensures the beef remains tender and juicy inside despite the brief cooking time.
- Choosing salt-reduced beef broth helps control the sodium level in this dish.
- This recipe yields 4 servings, making it ideal for family dinners or small gatherings.
Nutrition
- Serving Size: 243 g
- Calories: 586 kcal
- Sugar: 3 g
- Sodium: 449 mg
- Fat: 44 g
- Saturated Fat: 24 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 125 mg
