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Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g / 1.2 lb scotch fillet steak / boneless rib eye (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; 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3); Chopped chives (, for garnish, optional)

4 servings

porzioni

15 minutes

tempo di preparazione

30 minutes

tempo totale

Inizia a Cucinare

Ingredienti

600 g / 1.2 lb scotch fillet steak / boneless rib eye (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

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

Chopped chives (, for garnish, optional)

Istruzioni

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!).

Add flour, cook, stirring, for 1 minute.

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

Stir, then add sour cream 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.

Nutrizione

Dimensione della Porzione

243 g

Calorie

586 kcal

Grassi Totali

44 g

Grassi Saturi

24 g

Grassi Insaturi

Grassi Trans

Colesterolo

125 mg

Sodio

449 mg

Carboidrati Totali

9 g

Fibra Alimentare

1 g

Zuccheri Totali

3 g

Proteine

37 g