Ingredients
- Beef: 600 g (1.2 lb) scotch fillet steak or boneless rib eye. Choose a quality cut for the best results.
- Vegetable Oil: 2 tablespoons, divided for cooking.
- Onions: 1 large onion or 2 small ones, sliced. Onions add a natural sweetness when cooked down.
- Mushrooms: 300 g (10 oz), sliced. Do not slice them too thin; they provide a meaty texture.
- Butter: 40 g (3 tablespoons) for sautéing.
- Flour: 2 tablespoons to thicken the sauce. You can use all-purpose flour or a substitute if needed.
- Beef Broth: 2 cups (500 ml), preferably salt-reduced to control the saltiness of the dish.
- Dijon Mustard: 1 tablespoon for a touch of tangy depth.
- Sour Cream: 150 ml (2/3 cup) for creaminess. Ensure it’s at room temperature to prevent curdling.
- Seasoning: Salt and pepper to taste.
Serving
- Pasta or Egg Noodles: 250 – 300 g (8 – 10 oz), cooked according to package instructions.
- Chopped Chives: For garnish, adding a mild oniony flavor and a pop of color.
Instructions
- Prepare the Beef:
- Flatten the steaks to about 3/4 cm (1/3″) thickness using a fist, rolling pin, or mallet.
- Slice into 5 mm (1/5″) strips. If some strips are too long, cut them in half. Trim off any excess fat.
- Season the beef strips lightly with salt and pepper.
- Brown the Beef:
- Heat 1 tablespoon of oil in a large skillet over high heat.
- Add half of the beef strips, quickly spread them out with tongs, and cook without stirring for about 30 seconds until browned. Flip the strips and repeat the process. Remove the beef onto a plate once browned. It’s okay if some parts are still pink.
- Repeat with the remaining beef and another tablespoon of oil.
- Sauté Vegetables:
- Reduce the heat to medium-high and add butter to the skillet. Once melted, add the sliced onions and cook for about 1 minute.
- Add the mushrooms and cook until golden, scraping the skillet to incorporate the browned bits into the mixture for added flavor.
- Make the Sauce:
- Stir in the flour and cook for 1 minute.
- Gradually add half the beef broth, stirring continuously. Once smooth, add the remaining broth.
- Mix in the sour cream and Dijon mustard. Stir until the sauce is smooth and starts to thicken (about 3-5 minutes).
- Finish the Dish:
- Return the browned beef, including any accumulated juices on the plate, to the skillet. Simmer for about 1 minute to heat through.
- Adjust seasoning with salt and pepper.
- Serve:
- Serve the beef stroganoff over cooked pasta or egg noodles.
- Garnish with chopped chives for an extra layer of flavor and a touch of color.
Chef’s Note:
- Sour Cream: Be careful not to let the sauce boil after adding the sour cream to prevent it from curdling.
- Simmering: Simmer gently to ensure the beef remains tender and the sauce thickens properly.
Enjoy this classic, hearty dish that combines tender beef, creamy sauce, and the robust flavors of mustard and mushrooms!