Beef Stroganoff
For a tasty midweek meal, make this classic beef stroganoff recipe with golden-seared steak and sour cream mushroom gravy. Serve with pappardelle pasta or rice then garnish with fresh parsley.
Ingredients
- 500 g Beef Sirloin Sliced into thin strips
- 250 g Mushrooms Sliced
- 2 tbsp Olive Oil
- 1 Onion Chopped
- 3 cloves Garlic Minced
- 2 tbsp Plain Flour
- 500 ml Beef Stock
- 1 tsp Paprika
- 1 tsp Dijon Mustard
- 2 tbsp Tomato Paste
- Salt To taste
- Black Pepper
- 250 ml Sour Cream
- Parsley chopped (optional, for garnish)
- Egg Noodles or Rice For Serving
Instructions
- In a large skillet or frying pan, heat the olive oil over medium-high heat.
- Add the sliced beef to the pan and cook until browned on all sides, about 5-7 minutes.
- Remove the beef from the pan and set aside.
- In the same pan, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook until tender, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
- Gradually add the beef stock, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Stir in the paprika, Dijon mustard, tomato paste, salt, and pepper, until well combined.
- Add the beef back to the pan and stir to coat with the sauce.
- Gently stir in the sour cream and cook for 5 minutes.
- Serve the beef stroganoff over egg noodles or rice, and garnish with chopped parsley, if desired.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 524kcalCarbohydrates: 36gProtein: 39gFat: 25gSaturated Fat: 9gTrans Fat: 0.03gCholesterol: 134mgSodium: 426mgPotassium: 1127mgFiber: 3gSugar: 7gVitamin A: 559IUVitamin C: 8mgCalcium: 126mgIron: 4mg
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