Beef Stroganoff
Ingredients
2 tbsp olive oil, divided
600 g lean beef strips
20g butter
1 large onion, sliced
250g mushrooms, sliced
2 tbsp flour
500 ml beef stock
150 ml sour cream
2 tsp Dijon mustard
Salt and pepper
Chopped chives, for garnish
Method
Season beef strips with salt and pepper. Heat 1 tbsp olive oil in a large skillet over high heat. Scatter the beef in the skillet, allow the strips to brown before turning over, 3 minutes per side.
Once browned remove and place onto a plate. The beef strips don’t have to be fully cooked – they will cook fully in the sauce later on. Turn the heat down to medium. Add butter and the rest of the olive oil.
Add the onions, and cook for 1 minute, before adding the mushrooms. Cook until the mushrooms are golden. Scrape the bottom of the frying pan to get all the brown bits off – this will add more flavour to the dish. Stir in the cake flour until the mushrooms and onions are coated.
Add the beef stock while stirring. Add in the sour cream and Dijon mustard. Stir until incorporated. Allow to simmer for 5 minutes. (4 – 5 minutes). Season with salt and pepper. Add the beef to the sauce and allow to simmer for 5 minutes. Remove from the heat. Serve over pasta and garnish with chives. Enjoy!
The Tocka Blog 