Main Course

Beef Stroganoff

Beef Stroganoff or Stroganov is a Russian dish of sautéed golden seared juicy beef strips smothered in an incredible sour cream gravy.

From its origins in mid-19th-century Russia, it has become popular around the world, with some variations from the original recipe.

Don’t be intimidated by the name because this is an easy, one-pan, 20-minute recipe. When you want to impress the family but don’t have all day to do it — this one’s a guaranteed hit!

Slice 250 gms top cut of beef (such as boneless rib eye/scotch fillet/boneless sirloin/sirloin steak tips/beef tenderloin) into strips. Sprinkle with a pinch of salt and crushed black pepper.

Add 2 tbsp olive oil into a pan, heat and add the sliced beef strips and brown for a minute each side. Remove the seared beef strips from the pan.

Into the same pan, add 2 tbsp butter, 1 large chopped onion, 2 cloves of minced garlic and 2 cups sliced mushrooms. Sauté for 6-8 minutes or until the onions and mushrooms are cooked and browned.

Add 1 tbsp plain flour and stir well.

Pour in 1 cup beef broth, add 1 cup fresh cream and simmer for 2 minutes or until the sauce thickens.

Stir a few tablespoons of the sauce into 1/4 cup of sour cream and temper it (so that the sour cream doesn’t curdle) then add it to the pan, stirring constantly.

Stir in 1 tbsp Worcestershire sauce, 1/2 tsp dijon mustard and season with salt and 1/2 tsp crushed black pepper. Continue to simmer the sauce until it is creamy. Add the beef slices back to the pan and cook.

Garnish with chopped parsley or spring onions and serve with steamed white rice, wide noodles or mashed potatoes.

By Christ & Co.

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