Description
A quick and creamy Beef Stroganoff recipe featuring tender beef, mushrooms, and pasta for a comforting meal.
Ingredients
- 600g scotch fillet steak or boneless rib eye
- 2 tbsp vegetable oil, divided
- 1 large onion, sliced
- 300g mushrooms, sliced
- 40g butter
- 2 tbsp plain flour
- 500ml beef broth
- Salt to taste
- 1 tbsp Dijon mustard
- 150ml sour cream
- Salt and pepper to taste
- 250–300g pasta or egg noodles of your choice
- Chopped chives for garnish (optional)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add the pasta or egg noodles to the boiling water and cook for one minute less than package instructions for al dente.
- Slice the steak into thin strips and heat one tablespoon of vegetable oil in a large skillet over high heat. Sear the steak until brown on all sides, about 2-3 minutes per batch, then remove from the skillet.
- Reduce heat to medium, add remaining vegetable oil, and sauté sliced onions until soft. Add mushrooms and cook until golden, around five minutes.
- Add butter to the mushroom mixture and let it melt. Sprinkle flour over and stir for a minute, then gradually pour in beef broth while stirring until the sauce thickens.
- Stir in mustard and sour cream, simmering gently while seasoning with salt and pepper.
- Return seared steak to the skillet, mix with drained pasta, and cook for another minute until everything is combined.
- Serve in bowls, garnishing with chopped chives if desired. Enjoy hot.
Notes
Ensure to salt your pasta water for added flavor. Don’t overcrowd the skillet when searing the steak for the best crust.