Homemade Beef Stroganoff is absolutely delicious and not as complicated as you may think to make yourself. It is a classic dish the whole family will love and one that will easily become part of your family meals
Beef Stroganoff
Beef Stroganoff
Ashley’s Place
4
10 minutes
25 minutes
Russian
Dinner
A great dish that is delicious and packed full of flavour & super easy to make
Ingredients
- 400g Beef Strips
- 250g Button Mushrooms
- 1 Brown Onion
- 2 Garlic Cloves Minced
- 1.5 Tsp Sweet Paprika
- 1 Tbsp Flour
- 2 Tsp Dijon Mustard
- 2 Tsp Tomato Paste
- 1 Tbsp Worcestershire Sauce
- 500ml Beef Stock
- 1/4 Cup Sour Cream
- Olive Oil to cook
- Your Fav Cooked Rice to Serve
Directions
- Fill your pot with water and pop it on to start boiling for your rice so itis ready to go.
- Cut your onion in half and slice into thin slices, add into your pan with a about 1 tsp of olive oil on a low-medium heat. You want them to soften and cook to get a little bit of colour but not burn.
- Add in the minced garlic and mix well again we don't want to it to burn so watch the heat. If you need you can add more oil. We want to cook this off for a few minutes stirring occasionally so it doesn’t stick or burn
- Slice your mushrooms, you can cut them smaller if you have little kids eating it or prefer
- Once sliced add mushrooms in the pan and continue cooking on a low to medium heat, I like to let them sweat off before adding more oil. But if you need to with your pan you can add more oil. Cook for about 5 minutes or until mushrooms and onions have cooked and sweated off the excess liquid
- Take mushroom & onion mix out of the pan but don't wipe the pan down, we want to keep that flavour.
- Pop the heat up in your pan up to a higher heat and add beef strips to sear off, we are just getting some colour not cooking through which is why we want a higher heat
- While this is cooking mix your paprika and flour together in a separate little cup or bowl
- Add back in your mushroom mix to the pan with the meat and add in your paprika/flour mix. Give it a good mix around, cook for about 1 minute while stirring so it doesn’t stick (don't add more oil here) we are cooking off the flour and paprika doing this
- Add in the tomato paste, beef stock, mustard and Worcestershire sauce and mix it all together in the pan so that it is combined. Let simmer on a low heat uncovered for about 20 mins or until your sauce thickens, mixing occasionally
- Pop your Rice on to cook as well it usually takes about 15-18 mins to cook through so is perfect to cook with the stroganoff is simmering
- Once it gets to the thickness you like turn off the temp add in your sour cream. This is my little trick for adding the cream. Add a a couple of spoons of the sauce into the cream and mixing it well before adding it into the stroganoff. This helps heat the cream slowly so it incorporates beautifully into the sauce and doesn’t split.
- Serve straight away with rice or if you prefer you can use pasta or mash as well, I personally prefer rice with this one