Foolproof Beef Stroganoff

    (61)
    30 min

    Every girl needs a secret recipe for the first time she cooks for a bloke. This is it!


    59 people made this

    Ingredients
    Serves: 3 

    • 675g beef fillet, well trimmed and cubed
    • 4 tablespoons butter, divided
    • 8 tablespoons finely chopped shallots
    • 175g sliced mushrooms
    • 500ml beef stock
    • 3 teaspoons cornflour
    • 250ml soured cream
    • 2 teaspoons Dijon mustard
    • salt to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Over medium high heat, gently cook beef in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. You will still be able to see red. Remove from pan and set aside in a rimmed dish or baking tray so that you collect the juices.
    2. Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft, about 5 minutes. Mix cornflour into cold beef stock, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
    3. Add soured cream and mustard, and stir. Add beef and juices from dish; stir over medium heat just till warmed through. Salt to taste.
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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (43)

    1

    The sauce and the mushrooms worked well, but the beef was as tough as old boots - I think it must have been the cut I used.  -  14 Jul 2010

    by
    38

    Beef stroganoff is one of my husband's favorite dishes and this is very good (maybe I could've used this as "bait" to snag him a bit earlier had I known). I partially froze sirloin vs. tenderloin (cheaper) to cut it thin and then let that marinate in red wine, garlic, and Worchesterchire for two hours before cooking. I cooked that then plated it. I used a vidalia onion (about 3/4 cup), portabella mushrooms and sauteed them in little garlic. I also added 1 Tbsp. of Worchestershire for a flavor boost. I reserved a bit of the broth to mix with 2 Tbsp. of cornstarch vs. 3 tsp. to thicken then added the sour cream with 3 oz. cream cheese. I served it over egg noodles - YUM!  -  23 Feb 2012  (Review from Allrecipes US | Canada)

    by
    32

    I give this recipe 4 stars only because it has to be cooked differently than stated in the recipe, unless you like your meat raw. I like my beef rare, but with the cooking outlined the way it is, it would be impossible to have the meat adequately cooked. I sauted the beef as stated in the recipe, but instead of removing it from the pan then returning it at the end, I simply left it in and just added the other ingredients to the beef. I found this very tasty and there were no left overs in my house, which speaks volumes. I gauge recipes by whether my husband or kids take seconds. My husband took seconds, and my kids took seconds thirds and fourths. I used a bit more Shallots than called for, and I would definitely stick with shallots and not substitute onions.  -  23 Sep 2007  (Review from Allrecipes US | Canada)

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