Beef Stroganoff

Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). 

Beef Stroganoff

Ingredients
  1. 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
  2. 2 tbsp vegetable oil , divided
  3. 1 large onion (or 2 small onions), sliced
  4. 300 g / 10 oz mushrooms , sliced (not too thin)
  5. 40 g / 3 tbsp butter
  6. 2 tbsp flour (Note 2)
  7. 2 cups / 500 ml beef broth , preferably salt reduced
  8. 1 tbsp Dijon mustard
  9. 150 ml / 2/3 cup sour cream
  10. Salt and pepper
SERVING:
  1. 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
  2. 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 flavour!).