Beef Stroganoff

30 min4–5 people

Juicy seared beef strips in a sour cream mushroom gravy, finished in 30 minutes with a quick sear and creamy sauce.

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prepFlatten steaks to about 3/4 cm / 1/3″ thick with fist, rolling pin or mallet
prepSlice into 5 mm / 1/5″ strips (cut long ones in half), discarding excess fat
600 g scotch fillet steak or boneless rib eye	Season beef with salt and pepper	Sear half beef in oil 30 sec per side, remove	Sear remaining beef in oil 30 sec per side, remove		Return beef and juices, simmer 1 min, remove
15 ml vegetable oil (for searing first batch)
15 ml vegetable oil (for searing second batch)
1 large onion (or 2 small), sliced	Cook onion 1 min, add mushrooms until golden	Add butter, melt; scrape pan, stir in flour 1 min	Stir in broth, then mustard and sour cream	Simmer until thickened like pouring cream, 3–5 min
300 g mushrooms, sliced
40 g butter
2 tbsp flour
500 ml beef broth, preferably salt reduced
1 tbsp Dijon mustard
150 ml sour cream
Salt and pepper to taste

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