Beef Stroganoff

14 ingredients
7 steps

Ingredients

  • 3 tablespoons butter
  • 1 onion, halved, sliced length ways
  • 250 g mushrooms, sliced
  • 2 cloves garlic, crushed
  • 500 g steak, sliced into thin strips across the grain (sirloin, filet or rump)
  • 4 teaspoons flour
  • salt & freshly ground black pepper
  • 1/4 cup red wine
  • 1/4 cup beef stock
  • 6 tablespoons tomato paste
  • 1 teaspoon paprika
  • 2 teaspoons Dijon mustard
  • 2 dill pickles, finely chopped (optional)
  • 200 ml sour cream

Directions

  1. 1
    Heat one tablespoon butter in a large frying pan and cook onion, mushrooms and garlic until softened-about 10 minutes.
  2. 2
    Remove from the pan.
  3. 3
    Toss the steak strips in flour which has been well seasoned with salt and pepper-I love heaps of pepper in this.
  4. 4
    Add the remaining 2 tablespoons butter, heat and add the beef strips cooking quickly-about 2-3 minutes, until browned, but still a little pink inside.
  5. 5
    Remove the meat and deglaze the pan with the wine, stock and tomato paste.
  6. 6
    Add the paprika, mustard and pickles (these add a nice tart crunch to the sauce), then the sour cream. Mix well, add the mushrooms and meat back to the sauce, heat gently for a couple of minutes stirring all the time.
  7. 7
    Good served over rice, buttered noodles or mash.

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