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READY IN:
30mins
SERVES:
4
YIELD:
1/2 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Pound the steak, flatenning to 1/3" thick; slice into 1/4" strips against grain. Typical problem with this is toughness, so take steps to prevent.
  2. sprinkle with pinch of salt and pepper; of course, to taste.
  3. heat 1 T oil in skillet till smoky, scatter 1/2 the beef strips onto hot skillet for 30 seconds until browned. Turn beef quickly all at once, and leave for another 30 seconds. remove from heat. Beef may be slightly pink.
  4. another T of oil, and do same to other half.
  5. reduce heat to medium high, add butter and melt. then onions to cook for one minute. Then add mushrooms.
  6. Cook mushrooms till golden. make sure to get up all the scrapings/flavor bits off the pan.
  7. add flour, cook, stirring for one minute.
  8. Stir, then add sour cream and mustard. stir until incorporated (don't worry if it looks split, as sour cream will melt as it heats.
  9. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  10. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4).
  11. notes:
  12. 1. Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly. I used 2 x beef scotch fillets (aka boneless rib eye) which is pretty well marbled with fat and you can find reasonably priced ones at butchers and supermarkets. Sirloin, rump and any other steak for BBQ-ing is suitable, except I don't recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated. Tenderloin is also suitable BUT it is leaner.
  13. Pork can also be used - pork stroganoff is found in Russia too.
  14. 2. Any wheat flour is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (makes it Gluten Free).
  15. 3. I like serving this with short, curly pasta. I like it best with short pastas, rather than long pastas. It's also great with mashed potato, rice, polenta - anything that's suitable to slop up all that gravy!
  16. 4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.
  17. 5. KEY STEPS in this recipe: brown very quickly so the beef is still raw inside, then finish cooking through in the gravy. The more colour you can get on the beef in 30 seconds on each side = more flavour in the end result. Do not worry about pink bits remaining on some of the beef after the sear and that it's raw inside - it is more important to get the beef out of the skillet after 60 seconds! The other key steps is to use a LARGE SKILLET. Key for beef browning / fast sauce reduction.
  18. 6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.

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