Beef Stroganoff - a classic retro dish in my books - but it’s packed full of flavour and a perfect winter warmer to serve to the family.
Now for me the debate is always what to service it with. Pasta, rice or mash. Tonight we served ours with pasta with a side of steamed broccoli because personally the dish is all a little beige for me and typical Nat style I needed some freshness (and colour) to the dish.
What you need
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500g rump steak (or ribeye) bashed out and cut into thin strips
2 tbsp vegetable oil, divided
1large onion
3-4 cloves of garlic
400 g button mushrooms sliced
1 tbsp butter
2 tbsp plain flour
500 ml beef broth
1 heaped tbsp Dijon mustard
2/3 cup sour cream
1 tbsp smoked paprika
Fresh parsley for garnish
Salt and pepper for seasoning
First all - flatten the steaks using a rolling pin, mallet or your fist to about 1/3" thick. Slice into thin strips discarding the fat and sprinkle with a salt and pepper. (You can cheat and buy beef strips already)
Heat 1 tbsp oil in a large pan over high heat.
Cook the beef in batches. You want the meat to kiss the pan literally - allow to brown and then Immediately remove onto a plate.
Add remaining 1 tbsp oil and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions and garlic cook for 1 minute, then add mushrooms.
Cook mushrooms until golden.
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring.
Stir, then add sour cream and mustard - keep stirring. The cream will appear split. But once heated to temperature will come together to create a delicious sauce.
Next bring the sauce to a simmer, then reduce heat to medium low. Once it thickens (approx 3- 5 minutes), add your smoked paprika and adjust with salt and pepper to taste. We love pepper. So we use a lot. Alter this to your taste buds.
Next we want to re-add your beef back into the pan (including all plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve with pasta, mash potato or rice and a side of broccoli if desired.
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