Beef Stroganoff

Ingredients

• Beef sirloin or fillet steak, thinly sliced 400g
• Onions, finely sliced 2 medium
• Mushrooms, sliced 250g
• Garlic, minced 2 cloves
• Butter 30g
• Olive oil 1 tbsp
• Plain flour 2 tbsp
• Beef stock 300ml
• Dijon mustard 1 tbsp
• Worcestershire sauce 1 tbsp
• Sour cream or crème fraîche 150ml
• Fresh parsley, chopped, for garnish small bunch
• Salt and freshly ground black pepper to taste

Method

1. Season the beef strips generously with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan or wok over a high heat. Brown the beef in batches, ensuring not to overcrowd the pan, and set aside.
2. Reduce the heat to medium. Add the butter to the same pan. Add the sliced onions and cook for 5-7 minutes until softened and lightly browned.
3. Add the sliced mushrooms to the pan with the onions and cook for another 5-7 minutes until they have released their water and started to brown.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Sprinkle the plain flour over the vegetables and stir well, cooking for 1-2 minutes to cook out the raw flour taste.
6. Gradually pour in the beef stock, stirring continuously to prevent lumps, and bring the mixture to a simmer. Cook for 5 minutes, stirring, until the sauce has thickened.
7. Stir in the Dijon mustard and Worcestershire sauce. Return the browned beef strips to the pan.
8. Simmer gently for 5-10 minutes, or until the beef is cooked through and tender. Do not boil once the beef is in.
9. Remove the pan from the heat. Stir in the sour cream or crème fraîche until well combined and the sauce is creamy. Be careful not to let it boil, as it may split.
10. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped parsley, alongside rice, pasta, or mashed potatoes.