Beef Stroganoff

14 ingredients
5 steps

Ingredients

  • 3 Tbs olive oil
  • 1.5 lb. top sirloin, cut into thin strip about 1 inch wide and 2 in long
  • Salt and freshly ground pepper, to taste
  • 3 Tbs unsalted butter
  • 3 leeks, white and light green parts only, cleaned and finely chopped
  • 1 lb cremini mushrooms large, cleaned and sliced
  • 1 Tbs tomato paste
  • 2 Tbs. all-purpose flour
  • 2 1/4 cups beef stock
  • 1/3 cup creme fraiche
  • 2 tsp Dijon mustard
  • 2 tsp fresh lemon juice
  • Cooked egg noodle or pasta
  • finely chopped fresh flat-leaf parsley for garnish

Directions

  1. 1
    1. In a large fry pan over high heat, saute beef until browned but still pinkish for 1 min per side, in olive oil. (Also, also OK to have cubed chuck roast sauteed and boiled for hours to soften and create beef stock). Transfer to bowl.
  2. 2
    2. In the same pan, in melted butter and oil add leeks and saute until soft for 5 min. Add mushroom and saute for 5 min. Season with S and P.
  3. 3
    3. Stir in tomato paste and cook until blended for 1 min. Sprinkle the flour over vegetables and sitr. Increase heat, add stock to bring to a boil for 1 min then reduce to medium. Add creme fraiche, mustard, and lemon juice and cook for 1 min. Adjust seasoning.
  4. 4
    4. Return meat and cook u ntil heated for 2 min.
  5. 5
    5. Serve over egg noodle or pasta.

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