Beef Stroganoff
Here I'll show you the easiest and most delicious way to make a classic Beef Stroganoff!
Servings: 4
Cost: £4 / $5
Equipment
- Sharp Knife & Chopping Board
- Kitchen Roll/Paper Towels (to pat beef dry)
- Large Pan & Wooden Spoon
- Jug (for stock)
Ingredients
- 500g / 1lb Steak, preferably close to room temp (see notes)
- 2 tbsp Unsalted Butter
- 1 medium White Onion, thinly sliced
- 250g / 9oz Chestnut Mushrooms, sliced (not too thin)
- 2 cloves of Garlic, finely diced
- 2 tbsp Plain Flour
- 360ml / 1 1/2 cups Beef Stock
- 120ml / 1/2 cup Double/Heavy Cream, at room temp
- 60ml / 1/4 cup Sour Cream, at room temp (see notes)
- 1 tbsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- Veg Oil, as needed
- Salt & Black Pepper, to taste
- finely diced Fresh Chives, to serve
- Pasta, Rice or Mash, to serve (see notes)
Instructions
- Slice off any large bits of fat from the beef, then thinly slice the meat, cutting any wide slices in half. Pat dry with kitchen paper, then generously season all over with salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan over a high heat. Once it’s nice and hot, add half the beef slices and quickly spread them out so each has direct contact with the pan. Leave to fry for 1 minute, then flip them over and fry for another minute. Remove and repeat with the second batch, adding a dash more oil if you need to. Don’t worry if they’re still a touch pink at this point. Remove the beef from the pan and set aside.
- Lower the heat slightly to medium-high and melt in the butter. Add the onion and fry for 2 minutes until it just about starts to soften. Add the mushrooms and fry for around 5 more minutes until lightly browned and most of the moisture in the pan has evaporated. The mushrooms will immediately soak up any liquid, then they’ll begin to release it. Add the garlic and fry for another 30 seconds.
- Stir in the flour, then gradually add the beef stock, stirring as you go to prevent lumps from forming. Stir in the cream, sour cream, Worcestershire sauce and mustard. Bring to a simmer and allow to gently bubble away until the sauce begins to thicken, around 5 minutes.
- Stir in the beef alongside the resting juices and simmer for 1 minute, then remove the pan from heat and check for seasoning. You only need to simmer long enough to re-thicken the sauce and warm the beef through.
- Serve with your carb of choice with a sprinkling of fresh chives.
Video
Notes
a) Steak - I typically use Rump, Sirloin or Ribeye. Doesn't have to be an expensive cut!
b) Sour Cream - it’s important to get the sour cream out of the fridge right at the start, as stirring through fridge-cold sour cream can sometimes cause it to curdle. It’ll likely split a little once added at first, but it will then come back together as you stir it.
c) Consistency - make sure the sauce is close to your preference before re-adding the beef. You don’t want to continue simmering the beef for too long as it can overcook.
d) Serving - I usually serve with Mashed Potato, but any carb should do the trick. If you're doing rice or pasta, I generally do 75g/2.6oz per person. There should be plenty of sauce.
e) Cookbook– this recipe is featured in my debut cookbook ‘Comfy’.
f) Calories - whole recipe divided by 4 with no sides.
Nutrition
Calories: 434kcal | Carbohydrates: 11.89g | Protein: 42.58g | Fat: 24.94g | Saturated Fat: 15g | Polyunsaturated Fat: 1.146g | Monounsaturated Fat: 6.87g | Trans Fat: 0.458g | Cholesterol: 152mg | Sodium: 753mg | Potassium: 1013mg | Fiber: 1.3g | Sugar: 5.18g | Vitamin A: 630IU | Vitamin C: 4.6mg | Calcium: 67mg | Iron: 3.47mg