The BEST Beef Stroganoff on the Table in 30 Mins!

 
Get a whiff of that!

Get a whiff of that!

One of my very favourite winter weekday meals. Tastes amazing, quick to prepare and it’s all in one pot! (well, nearly, if you ignore the noodles/rice etc). It also freezes really well.

So 11/10 for stroganoff!

This recipe is very popular in our household, so I’ve made it lots, and used either frying steak or rump steak. Both work really well as long as you trim them. If you want to impress then you can try fillet or ribeye, but my Scottish blood just won’t let me!

Can be served over pasta, egg noodles or, if you are cutting down on your carbs like me, it works really well over buttered cabbage too.

Adapted from recipetineats.com.

 

Ingredients:

600 g rump or frying steak

5 tbsp butter, divided

1 large onion, sliced

300 g , sliced about 5mm thk

2 tbsp flour (I sometimes skip this)

2 cups / 500 ml beef broth

1 tbsp Dijon mustard

150 ml sour cream

Salt and pepper

Chives, chopped (optional)

 

Instructions

  1. Use your fist (or rolling pin or mallet) to flatten the steaks a wee bit, don’t go mad. Slice into 5mm strips cutting long ones in half. Remove excess fat or sinew.


  2. Sprinkle with a pinch of salt and pepper.


  3. Heat 1 tbsp butter in a large skillet over high heat. (I generally use a cast iron dutch oven.) Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). 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.


  4. Add another 1 tbsp butter and repeat with remaining beef.


  5. Turn heat down to medium high. Add remaining 3tbsp butter, melt. Then add onions, cook for 1 minute, then add mushrooms.


  6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).


  7. Add flour (or not), cook, stirring, for 1 minute.

  8. Add half the broth while stirring. Once incorporated, add remaining broth.


  9. Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).


  10. Bring to simmer, then reduce heat to medium low. Once it thickens (if you’ve used flour) to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.


  11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. 


  12. Serve over pasta, egg noodles or green veg, sprinkled with chives if you wish.

Enjoy!x

RecipesHeather CloseQuick meals, Rump, Stroganoff, Winter warmers