Creamy, delicious and simple – this easy beef stroganoff recipe is the ultimate comfort food. Delicious spooned over steaming noodles or pasta – yum!
- 2 tsp olive oil
- 100g ribeye steak, cut into thin strips
- 75g mushrooms, sliced (3/4 cup)
- 1/4 onion, thinly sliced (around 40 g or 1/2 cup)
- 1 clove garlic, crushed
- 2 tsp flour
- 100ml beef stock
- 2 tbsp sour cream
- 1 tsp dijon mustard
- parsley, finely chopped (to garnish)
1. Heat half the olive oil in a frying pan or skillet over a high heat. Add the beef and brown on both sides. This should take around 30 seconds – no more or you’ll end up with tough meat. Remove from the pan and set aside – it’s fine if the beef is still undercooked at this stage. If you are cooking a few portions you may need to do this in batches as you don’t want the meat to be overcrowded in the pan.
2. Add the rest of the olive oil to the pan and add the onions and mushrooms. Reduce the heat to medium and cook for around 5 minutes until softened and browned. Add the garlic and cook for an additional minute.
3. Sprinkle the flour into the pan and stir in well to coat everything. Cook for around 1 minute and then stir in the beef stock and mustard. Bring the pan to a simmer and cook for around 3 minutes, or until the liquid has thickened.
4. Add the beef into the pan and stir everything together. Cook for a further 2-3 minutes and then stir in the sour cream. Gently heat for a couple of minutes (but don’t boil) and then serve.
- I like to make this with ribeye steak but you can also use a filet steak or sirloin – just make sure to use a good cut or else it will be tough.
- You could use creme fraiche instead of sour cream if that’s what you have in
- Category: Dinner
- Method: Hob
- Cuisine: Russian
- Serving Size: 1
- Calories: 500
- Fat: 36g
- Carbohydrates: 17g
- Protein: 30g
Keywords: beef, russian, dinner, sour cream, stew, comfort food