Beef Stroganoff with Sour Cream Mushroom Gravy

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

Fast-seared strips of steak folded into a creamy mushroom gravy with a whisper of Dijon, spooned over buttery egg noodles. It's rich, mild and comforting — the kind of dinner that gets eaten without a single complaint.

Ingredients

• 600 g scotch fillet steak or boneless rib eye
• 2 tbsp vegetable oil, divided
• salt and pepper

• 1 large onion (or 2 small), sliced
• 300 g mushrooms, sliced (not too thin)
• 40 g butter
• 2 tbsp flour
• 2 cups beef broth, preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml sour cream

• 250 g pasta or egg noodles
• chopped chives, for garnish (optional)

Instructions

1. Flatten the steaks to about 3/4 cm (1/3 inch) thick using your fist, a rolling pin or a mallet. Slice into 5 mm strips, cutting any long pieces in half and trimming away thick fat. Season with a pinch of salt and pepper. Put a pot of salted water on to boil for the noodles.
2. Heat 1 tbsp oil in a large skillet over high heat. Scatter in half the beef and spread it out fast with tongs. Leave it untouched for 30 seconds to brown, flip as quickly as you can, then brown another 30 seconds and move it straight to a plate. It will still be pink inside — that's exactly right. Add the remaining 1 tbsp oil and repeat with the rest of the beef.
3. Turn the heat to medium-high. Melt the butter in the same skillet, add the onion and cook 1 minute, then add the mushrooms. Cook 4 to 5 minutes until golden, scraping the base of the pan to lift all the browned bits into the sauce — that's where the flavour is.
4. Sprinkle over the flour and stir for 1 minute. Pour in half the broth while stirring until smooth, then add the rest. Stir in the sour cream and Dijon; if it looks split at first, keep going — it smooths out as it heats.
5. Bring to a simmer, then drop the heat to medium-low and cook 3 to 5 minutes until the gravy thickens to the consistency of pouring cream. Taste and adjust salt and pepper. Meanwhile, cook the noodles according to packet directions and drain.
6. Return the beef and any juices from the plate to the pan. Simmer for just 1 minute, then take it off the heat immediately so the beef stays tender. Spoon over the noodles and scatter with chives if you like.

Chef's tips

Nutrition (per serving, estimated)

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