Beef Stroganoff: next level comfort food
- Nut free
Easy, ready to eat in 30 minutes
A delightfully warming dish I can never say no to – featuring tender strips of beef cooked with onions, mushrooms, and a creamy sauce made with sour cream. This hearty and flavourful meal is typically served over rice.
Ingredients
- 500g beef fillet or sirloin steak, thinly sliced
- 2 tablespoons butter
- 1 onion, finely chopped
- 250g mushrooms, sliced
- 2 cloves of garlic, minced
- 250ml beef stock
- 250ml sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- Salt
- Black pepper
- Fresh parsley, chopped (for garnish)
- Cooked rice (to serve)
Method
- In a large frying pan, melt the butter over medium-high heat. Add the sliced beef and cook until browned on all sides. Remove the beef from the pan and set it aside.
- In the same pan, add the chopped onion and sliced mushrooms. Fry until the mushrooms release their moisture and the onions become translucent.
- Add the minced garlic and cook for an additional minute.
- Pour in the beef stock, scraping the bottom of the pan to deglaze it and release any browned bits.
- Reduce the heat to medium-low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix well until the sauce is smooth and creamy.
- Return the cooked beef to the pan and let it simmer in the sauce for a few minutes until heated through and fully coated.
- Season with salt and black pepper according to taste.
- Serve the Beef Stroganoff over cooked rice, garnished with chopped fresh parsley.
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