Easy beef stroganoff with mushrooms
Beef Stroganoff is a bit of a retro classic, but is still a delicious dish all the same. I have fond memories, as a kid, of my mum making this for family dinners using Campbell's Condensed Cream of Mushroom Soup and cheap strips of “stir fry” beef. Hopefully my take on this dish is a little higher quality, but still hits all the right comfort food spots.
1 person made this
Ingredients
- 1tbsp vegetable (rapeseed) oil
- 16oz rump steak
- 2tbsp butter
- 2 large onions, finely chopped
- 1 punnet of chestnut mushrooms (about 300g), quartered
- 1 clove of garlic, crushed
- 200ml sour cream
- 1tbsp english mustard
- 200ml beef stock
- Pinch of salt and pepper
Method
- Heat the oil in a frying pan over a high heat, fry the steak for about 1 minute each side until browned, then leave to rest.
- Add the butter to a sauce pan, over a medium heat, and allow it to melt, once melted add in the onions and cook for about 10 minutes until soft and starting to turn golden.
- Add in the mushrooms and garlic and cook for a further 5 minutes until softened. Tip the onions, mushrooms and garlic into a bowl and set aside.
- Put the pan back on the heat, add in the sour cream and mustard and whisky together.
- Slowly add the beef stock to the cream and mustard mixture, whisking constantly.
- Gradually bring the sauce up to a gentle simmer, stirring regularly, and allow to simmer for about 5 minutes before adding in the onions, mushrooms and garlic.
- Thinly slice the steak, season lightly with salt and black pepper and add to the sauce, along with any resting juices, to heat through.
- Check the sauce for seasoning and add salt and pepper to taste.
Tip
I usually serve this over egg tagliatelle, however, it's also great over steamed rice, mashed potatoes, a jacket potato or even just in a bowl with a side of crusty bread.
