Classic Beef Stroganoff Recipe (Printable Format)
Tender beef strips in a creamy mushroom sauce, served over pasta. A quick and delicious dinner inspired by Gordon Ramsay.
# What You'll Gather:
→ For the Beef
01 -
600g scotch fillet steak/boneless rib eye, thinly sliced
02 -
2 tbsp vegetable oil
03 -
Salt and pepper to taste
→ For the Sauce
04 -
1 large onion, sliced
05 -
300g mushrooms, thickly sliced
06 -
40g butter
07 -
2 tbsp plain flour
08 -
500ml beef broth, preferably reduced-salt
09 -
1 tbsp Dijon mustard
10 -
150ml sour cream
→ For Serving
11 -
250-300g pasta or egg noodles
12 -
Chopped chives for garnish (optional)
# Step-by-Step Instructions:
01 -
Pound your steak until it's about 0.75cm thick, then slice it into thin strips around 0.5cm wide. Give them a good seasoning with salt and pepper.
02 -
Get your pan nice and hot with some oil. Cook the beef in two batches, spreading it out in one layer. Just 30 seconds each side - you want it browned but still pink inside. Set aside on a plate.
03 -
Turn down the heat a bit, drop in your butter and let it melt. Toss in those onions, cook for a minute, then add mushrooms and cook until they're golden. Scrape up all those tasty browned bits from the pan.
04 -
Dust the veggies with flour and cook for a minute. Pour in your beef broth bit by bit, stirring until smooth. Mix in sour cream and Dijon, then let it bubble and thicken up for 3-5 minutes, stirring occasionally.
05 -
Put your beef back in the pan with all its juices, let it warm through for a minute, then take it off the heat. Spoon it over hot pasta or noodles and sprinkle with chives if you're feeling fancy.
# Important Tips:
01 -
Use tender cuts like scotch fillet or tenderloin for the best results
02 -
Don't overcrowd the pan when cooking the beef - it needs space to brown properly
03 -
Make sure to scrape up all the browned bits from the pan - they add amazing flavor