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    Beef Stroganoff

    4 servings

    porsiyonlar

    30 minutes

    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    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))

    Yöntemler

    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.

    Beslenme

    Porsiyon Boyutu

    243 g

    Kalori

    586 kcal

    Toplam Yağ

    44 g

    Doymuş Yağ

    24 g

    Doymamış Yağ

    -

    Trans Yağ

    -

    Kolesterol

    125 mg

    Sodyum

    449 mg

    Toplam Karbonhidrat

    9 g

    Diyet Lifi

    1 g

    Toplam Şeker

    3 g

    Protein

    37 g

    4 servings

    porsiyonlar

    30 minutes

    toplam süre
    Yemek Yapmaya Başla

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    Malzemeler

    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))

    Yöntemler

    1

    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.

    2

    Sprinkle with a pinch of salt and pepper.

    3

    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.

    4

    Add remaining 1 tbsp oil and repeat with remaining beef.

    5

    Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.

    6

    Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

    7

    Add flour, cook, stirring, for 1 minute.

    8

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

    9

    Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).

    10

    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.

    11

    Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)

    12

    Serve over pasta or egg noodles, sprinkled with chives if desired.