Beef Stroganoff

Shopping list

• 600 g beef fillet or sirloin — cut into thin strips

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• 40 g butter

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• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 300 g chestnut mushrooms — sliced

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• 1 tbsp paprika — sweet, not smoked

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• 2 tsp Dijon mustard

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• 3 tbsp brandy or cognac — optional

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• 200 ml beef stock

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• 200 ml soured cream

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• 1 tbsp plain flour

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 3 tbsp fresh parsley — chopped

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Step by step

1. 1

   Season the beef strips with half the salt and the black pepper. Heat 1 tablespoon olive oil and half the butter in a large frying pan over high heat until very hot.

2. 2

   Working in two batches to avoid overcrowding, sear the beef strips for 1– 2 minutes per side until browned but still pink in the centre. Remove beef to a plate and set aside.

3. 3

   Reduce heat to medium. Add the remaining butter and oil to the pan. Add the chopped onion and cook for 5 minutes until softened, stirring occasionally.

4. 4

   Add the sliced mushrooms and cook for 6– 8 minutes, stirring frequently, until they release their liquid and begin to brown. Add the garlic and cook for 1 minute until fragrant.

5. 5

   Sprinkle the flour and paprika over the mushrooms, stirring well to coat everything evenly. Cook for 1 minute.

6. 6

   If using brandy, pour it in now and let it bubble for 30 seconds, scraping up any browned bits from the bottom of the pan.

7. 7

   Pour in the beef stock and stir well. Bring to a simmer and cook for 3– 4 minutes until the sauce thickens slightly. Stir in the Dijon mustard.

8. 8

   Reduce heat to low. Stir in the soured cream until fully incorporated and the sauce is smooth and creamy. Do not let it boil once the cream is added, or it may split.

9. 9

   Return the beef strips and any accumulated juices to the pan. Stir gently and heat through for 2– 3 minutes until the beef is warmed but not overcooked. Taste and adjust seasoning with the remaining salt if needed.

10. 10

    Serve immediately over buttered egg noodles, tagliatelle, or rice, garnished with chopped fresh parsley.