About this recipe:This is a Beef Stroganoff recipe that I've been making for over 20 years. Serve with rice or pasta. For more beef flavour, you could use 100ml of concentrated beef stock in place of 100ml of the regular beef stock.
900g beef chuck or stewing steak, cut into strips
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 spring onions, sliced (white parts only)
4 tablespoons flour
300ml beef stock
1 teaspoon prepared mustard
1/2 (300g) tin chopped mushrooms, drained
75ml soured cream
75ml white wine
salt and pepper to taste
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Remove any fat and gristle from the beef and cut into strips 1cm thick by 5cm long. Season with 1/2 teaspoon of both salt and pepper.
In a large frying pan over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef stock and bring to the boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, soured cream and white wine. Heat briefly then salt and pepper to taste.