Beef stroganoff is a dish that is as Russian as it gets.
Prep Time20 mins
Cook Time25 mins
Resting Time10 mins
Total Time45 mins
Servings: 6 people
- 2 tbsp plain flour
- 700 gram thinly sliced rump steak
- 40 gram chopped butter
- 1.5 tbsp olive oil
- 1 piece thinly sliced brown onion
- 2 piece finely chopped gloves of garlic
- 0.5 tsp paprika
- 400 gram sliced mushrooms
- 0.5 cup dry white wine
- 0.75 cup beef stock
- 2 tbsp tomato paste
- 3 tbsp Dijon mustard
- 0.25 cup crème fraiche
Combine your flour and beef in a ziplock bag along with salt and pepper. Shake the bag to fully coat and season the meat.
Place half of your butter and olive oil in a large frying pan. Cook over high heat until the mixture starts bubbling.
Cook half of your beef stirring it for 3 to 5 minutes or until it turns brown. Once cooked place the beef on a plate.
Repeat this step with the remainder of your butter, oil and beef.
Reduce the heat of your pan to medium and heat the remainder of your oil in pan.
Add your onion and mushrooms to the pan and stir it for 5 minutes or until cooked.
Add in your garlic and paprika stirring it for 1 minute.
Add in the wine, beef stock, mustard, tomato paste and beef into the pan.
Stir to combine all of the ingredients and then bring it to boil.
Once boiled, reduce the heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
Stir in the crème fraiche and serve the dish over pasta or mashed potatoes with parsley.
Serving: 1Serving | Calories: 337kcal