Quick Beef Stroganoff Recipe (Print Version)
# Ingredients:
→ For the Beef
01 -
600g scotch fillet steak (ribeye), flattened to 0.75cm thickness
02 -
2 tablespoons vegetable oil, divided
03 -
Salt and pepper to taste
→ For the Sauce
04 -
1 large onion, sliced
05 -
300g mushrooms, thickly sliced
06 -
40g butter
07 -
2 tablespoons plain flour
08 -
500ml beef broth, preferably reduced-salt
09 -
1 tablespoon Dijon mustard
10 -
150ml sour cream
→ For Serving
11 -
250-300g pasta or egg noodles
12 -
Fresh chopped chives for garnish (optional)
# Instructions:
01 -
Flatten the steak to 0.75cm thickness, then slice into thin strips about 0.5cm wide. Season well with salt and pepper.
02 -
Heat half the oil in a large skillet over high heat. Cook beef in two batches, searing for 30 seconds each side until browned but still pink inside. Set aside on a plate.
03 -
Reduce heat to medium-high. Melt butter, add onions and cook for 1 minute. Add mushrooms and cook until golden, scraping up any browned bits from the pan.
04 -
Sprinkle flour over vegetables and cook for 1 minute. Gradually stir in beef broth until smooth. Add sour cream and Dijon mustard. Simmer until sauce thickens to cream consistency, about 3-5 minutes.
05 -
Return beef and its juices to the pan. Simmer for 1 minute. Serve hot over pasta or noodles, garnished with chives if desired.
# Notes:
01 -
Use soft beef cuts like scotch fillet or tenderloin for best results
02 -
Cook beef in small batches to ensure proper browning
03 -
Add sour cream on low heat to prevent curdling