Beef Stroganoff

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Beef Stroganoff

Ingredients

2 tbsp olive oil
800g beef strips
sea salt and cracked pepper, to taste
1 brown onion, sliced
3 garlic cloves, chopped
6 sprigs thyme, leaves chopped
200g Swiss brown mushrooms, sliced
2 tbsp plain flour
3 tsp Dijon mustard
1½ cups (375ml) beef stock
2 tbsp Worcestershire sauce
¾ cup (180g) sour cream
pasta or egg noodles, to serve
chopped parsley, to serve

Equipment

Chopping board
Chef’s knife
Tongs
Heavy-based frying pan or skillet
Wooden spoon

Directions

Heat oil in a heavy based frying pan on medium-high.
Cook beef strips for 2-3 minutes, turning, until browned, season with salt and pepper.
Add onion and cook for 3 minutes, until starting to soften. Stir in garlic and thyme, cook for a further 2 minutes.
Add mushrooms, cook for 2 minutes while stirring until starting to soften.
Sprinkle over flour and stir into mixture, then add mustard and stock and stir to combine.
Bring to a simmer and cook for 5 minutes, until starting to thicken.
Stir in Worcestershire and sour cream, bring to a simmer, stirring to combine.
Season with salt and pepper to taste, then serve over pasta and garnish with parsley.

Notes

Don’t crowd the pan

If the strips are packed tight they’ll steam instead of brown. Use a pan wide enough to spread them out in a single layer, then leave them alone for the first minute so they take colour. That browning leaves fond on the bottom of the pan and it’s what flavours the sauce.

Add the sour cream off the boil

Sour cream splits if it hits a rapid boil. Pull the pan off the heat or knock it down to low before you stir it through, then warm it back to a gentle simmer. The sauce stays glossy and smooth.

Storage

Stroganoff keeps in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it because the sour cream changes texture once thawed. Reheat gently in a pan over low heat with a splash of stock or water to loosen the sauce. Avoid microwaving on high, the sauce can split.

Ingredient Notes

Beef strips:

I look for thinly sliced rump, sirloin or scotch fillet. The cut needs to be tender enough to cook quickly because it’s seared hot and fast. If you only have steak, freeze it for 20 minutes then slice it thinly across the grain.

Swiss brown mushrooms:

These have a deeper, earthier flavour than button mushrooms and they hold their texture better in the sauce. Slice them around 5mm thick so they don’t disappear once they cook down. If you can’t find Swiss browns, portobello or chestnut mushrooms work well too.

Sour cream:

Use full-fat. Low-fat sour cream is more likely to split when it hits the hot sauce, and you lose the richness that makes this dish what it is. Take the pan off the boil before stirring it through.

FAQs

Can I use a different cut of beef?

Yes. Rump, scotch fillet or sirloin all work. The key is slicing it thinly, around 5mm, and cooking it fast so it stays tender. Avoid cuts like chuck or blade unless you’re prepared to braise them for much longer.

Can I make this gluten-free?

Yes. Swap the plain flour for cornflour or a gluten-free flour blend, and use a gluten-free Worcestershire sauce. Serve it over rice or gluten-free pasta.

Why did my sauce split?

This usually happens when the sour cream hits too high a heat. Pull the pan off the boil before adding it, stir it through gently, then bring it back to the lowest simmer. Full-fat sour cream is also more stable than low-fat.