Beef Stroganoff

By Doina Adriana

The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy; this Beef Stroganoff recipe is an easy 30-minute recipe.

 

Never suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!

 

If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:

 

using the right cut; and

the 30 Second Sear (<– PS I totally made up this name)

The first rule is fairly self-explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.

 

Sure, you could do a slow cooker stroganoff (putting that on my list!).

 

But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.

 

I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.

 

I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.

 

And now, the 2nd secret to never suffer through dry beef in stroganoff again……

 

The 30 second sear

 

Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavor on both the beef AND in the gravy.

 

Therefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say super quick, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!

 

The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.

 

If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!

 

Wondering you if you can freeze beef stroganoff?

 

Yes, you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.

 

Ingredients: 

600 g / 1.2 lb. scotch fillet steak (boneless ribeye) (Note 1)

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

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

Salt and pepper

 

SERVING:

250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)

Chopped chives, for garnish (optional)

 

Instructions:

Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor!).

Add flour, cook, stirring, for 1 minute.

Add half the broth while stirring. Once incorporated, add remaining broth.

Stir, then add sour cream and and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).

Bring to simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)

Serve over pasta or egg noodles, sprinkled with chives if desired.

 

What to serve with beef stroganoff?

 

Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!

 

If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!

 

Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!!

YOUR ARTICLE
Category:
RECIPES

Title:*

Description:*

YOUR INFORMATION

Name:*

Email:*

Mobile:*

PHOTOS Up to 5 images

Add new photo
Thumb Image