Beef Stroganoff Dish (Print-Friendly Version)
Juicy steak in a rich, creamy mushroom sauce served over noodles. Inspired by Gordon Ramsay and easy to make when time's short.
# Ingredients:
→ Beef Section
01 -
Thinly slice 600g of scotch fillet steak or boneless rib eye
02 -
A couple of tablespoons of vegetable oil
03 -
Season it with salt and pepper as you like
→ Saucy Bits
04 -
One big onion, cut into slices
05 -
Thick slices of 300g mushrooms
06 -
A chunk of butter, around 40g
07 -
A couple of tablespoons of plain flour
08 -
About half a liter of beef stock (go for low-sodium if you can)
09 -
A spoonful of Dijon mustard
10 -
150ml of sour cream
→ Extras for the Side
11 -
250-300g of pasta or egg noodles
12 -
Optional: chopped chives sprinkled on top
# Steps:
01 -
Using a meat mallet or something similar, smoosh the steak until it’s about 0.75cm thick. Then, cut it into thin strips, roughly 0.5cm wide. Sprinkle with pepper and salt.
02 -
Pour oil into a hot pan, get it sizzling, and cook the beef in two lots. Spread them out, then let each side cook just until browned, roughly 30 seconds per side. Pink in the middle is good! Move the beef to a plate.
03 -
Turn that heat down, pop in the butter, and wait for it to melt. Throw in your sliced onions first, stir for around a minute, then add those mushrooms. Let them cook together until golden brown, all while scooping up the browned bits stuck to the pan.
04 -
Sprinkle the flour over the cooked onions and mushrooms. Stir well for a bit, then pour in the beef broth slowly, stirring all the way. Mix the Dijon and sour cream in, then let it simmer gently for 3-5 minutes while stirring to thicken it up.
05 -
Tumble the beef and all its juices back into the pan, giving it a quick warm-up (a minute should do). Turn off the heat and serve over your cooked noodles or pasta. Fancy it up with some chives if you're in the mood.
# Notes:
01 -
For tender, juicy beef, pick soft cuts like scotch fillet or tenderloin
02 -
Let the beef have its space in the pan to brown properly, don’t overcrowd it
03 -
Scraping the pan’s browned bits ramps up the flavor, don’t skip it!