Beef Stroganoff

Recipe Tin Eats

Prep: 15 min.

Cook: 15 min.

Total: 30 min.

Serves: 4 – 5

Photo © Source Recipe Tin Eats

Ingredients

  • 1.2 lb scotch fillet steak or boneless rib eye
  • 1/2 tsp. cooking salt or kosher salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. vegetable oil , divided
  • 1 large onion (or 2 small onions), sliced
  • 10 oz mushrooms , sliced (not too thin)
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups beef broth, salt reduced
  • 1 Tbsp. Dijon mustard
  • 2/3 cup sour cream
  • Salt and pepper , to taste

Instructions

  1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3″ thick. Slice into 1/5″ strips (cut long ones in half), discarding excess fat.
  2. Sprinkle beef with the salt and pepper
  3. Heat 1 tablespoon of the 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. 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 tablespoon of oil and repeat with remaining beef, removing onto the same plate once cooked.
  4. Turn heat down to medium high. Using the same pan, add butter and 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.
  5. Add flour and cook, stirring, for 1 minute.
  6. Add half the broth while stirring. Once incorporated into the flour mixture, add remaining broth.
  7. 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), have a taste and add more salt and pepper to taste.
  8. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
  9. Serve over pasta or egg noodles, sprinkled with chives if desired.

Comments

  1. use decent to good quality quick cooking cut of beef such as boneless rib eye (aka scotch fillet), boneless sirloin, sirloin steak tips or beef tenderloin.  I don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger.
  2. If you are looking for an Instant Pot version check out this excellent option: Instant Pot Beef Stroganoff

Nutrition

Serving:243gCalories:586cal (29%), Carbohydrates:9g (3%), Protein:37g (74%), Fat:44g (68%), Saturated Fat:24g (150%), Cholesterol:125mg (42%), Sodium:449mg (20%), Potassium:1035mg (30%), Fiber:1g (4%), Sugar:3g (3%), Vitamin A:485IU (10%), Vitamin C:4mg (5%), Calcium:57mg (6%), Iron:3.7mg (21%)

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Filed InBeef, Main Course, Pasta, Recipes
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