Beef stroganoff’s a midweek winner! It's quick, creamy, and dead easy. Chuck it all in a pan, give it a stir, and you’re sorted in 20. Serve over pasta, whack on some parsley, job done.
Category
Dinner
Servings
4
Prep time
5 minutes
Cook time
20 minutes
Beef Stroganoff’s a midweek winner! It's quick, creamy, and dead easy. Chuck it all in a pan, give it a stir, and you’re sorted in 20. Serve over pasta, whack on some parsley, job done.
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
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.
