Beef stroganoff
Strips of tender beef seared fast, then folded into a creamy sour cream sauce with onions, mushrooms, mustard and a little paprika.
Method
- 1
Season the beef strips with salt and pepper.
- 2
Heat 1 tablespoon of oil in a large frying pan over high heat until it shimmers.
- 3
Sear the beef in 2 batches in a single layer until browned outside but still pink inside, adding the rest of the oil for the second batch. Set aside.
- 4
Lower the heat to medium, add the butter and cook the onion until soft and golden.
- 5
Add the mushrooms and cook until browned and their liquid has evaporated.
- 6
Stir in the paprika and mustard and cook for 30 seconds.
- 7
Pour in the stock and simmer until reduced by about half.
- 8
Turn the heat to low and stir in the sour cream. Warm it through gently without letting it boil.
- 9
Return the beef and its juices to the pan and heat for a minute only, so it stays tender.
- 10
Check the seasoning, scatter with parsley or dill and serve with buttered noodles, rice or mashed potatoes.
Notes
- Use full-fat sour cream and keep the sauce below a boil. Low-fat versions and high heat make it split.
- The beef only needs a fast sear. Long cooking turns quick-cooking cuts tough and grey.
- Creme fraiche works in place of sour cream and is even less likely to split.
Equipment
Large frying pan, Plate