But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it’s no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it’s really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don’t have all day to do it—this one’s a guaranteed hit!
600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms , sliced (not too thin)
40 g / 3 tbsp butter
2 tbsp flour (Note 2)
2 cups / 500 ml beef broth , preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp oil and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
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.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
Serve over pasta or egg noodles, sprinkled with chives if desired.
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