Preparation: 5 Minutes | Cooking: 20 Minutes | Serves: 4
We’re smack-bang in the middle of winter, so now is the perfect time for a rich, simple beef stroganoff. This recipe, brought to you by Beef and Lamb, is easy to prepare and will keep you warm as mercury drops.
- 600g beef, cut into strips
- 30g butter
- 1 small onion, chopped
- 250g mushrooms, thinly sliced
- ¾ cup beef stock
- 2 tablespoons of tomato paste
- 250ml carton of light sour cream
- 1 teaspoon of cornflour
- egg noodles to serve
- Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat moderately-high throughout.
- Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips. Remove each batch and set it aside.
- Add butter to the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
- Stir in the combined sour cream combined and cornflour. Stir until well combined, simmer for 1 minute. Return beef to pan and simmer for 2 minutes.
- Serve with egg noodles.
The Best Cuts Of Beef For A Perfect Stroganoff
Ready-prepared beef stir-fry strips from your supermarket are ideal for beef stroganoff, or you can prepare your own using porterhouse, rump, blade or topside.