Creamy Beef Stroganoff (Printer-Friendly Version)

# What You'll Need:

→ For the Beef Stroganoff

01 - 600g scotch fillet steak / boneless rib eye
02 - 2 tbsp vegetable oil, divided
03 - 1 large onion (or 2 small onions), sliced
04 - 300g mushrooms, sliced (not too thin)
05 - 40g butter
06 - 2 tbsp plain flour
07 - 500ml beef broth, preferably reduced-salt
08 - 1 tbsp Dijon mustard
09 - 150ml sour cream
10 - Salt and pepper, to taste

→ For Serving

11 - 250–300g pasta or egg noodles of choice
12 - Chopped chives, for garnish (optional)

# Let's Cook!:

01 - Flatten the steak to about 0.75cm (0.3 inch) thickness using a mallet or rolling pin. Slice into thin strips, around 0.5cm (0.2 inch) wide, trimming off excess fat. Sprinkle with salt and pepper.
02 - Heat 1 tbsp vegetable oil in a large skillet over high heat. Add half the beef, spreading it quickly in a single layer with tongs. Sear for 30 seconds on each side until browned but still pink inside. Remove to a plate. Repeat with the remaining beef using the second tbsp of oil.
03 - Reduce the heat to medium-high. Add the butter and melt it. Stir in the sliced onions and cook for 1 minute. Add the mushrooms and cook until golden, scraping the pan to lift any browned bits for added flavor.
04 - Sprinkle the flour over the vegetables and stir for 1 minute. Gradually stir in half the beef broth, mixing until smooth. Add the remaining broth and stir in the sour cream and Dijon mustard. Combine well and bring the sauce to a simmer. Reduce the heat to medium-low and cook until the sauce thickens to a pouring cream consistency, about 3–5 minutes. Season with salt and pepper to taste.
05 - Return the beef (along with its juices) to the skillet. Simmer for 1 minute, then remove from heat. Serve immediately over pasta or egg noodles, garnished with chopped chives if desired.

# Cook's Notes:

01 - Pick Soft Beef: Use soft cuts like scotch fillet or tenderloin for easy cooking. Harder beef will be chewy and take too long to cook.
02 - Don’t Fill the Pan Too Much: Cook the beef in small amounts so it can fry properly and turn brown instead of steaming.
03 - Save the Tasty Bits: After cooking, scrape the pan to get the browned bits—they add amazing flavor to the sauce.
04 - Be Gentle with Sour Cream: Add sour cream on low heat so it mixes well. If the heat is too high, it might look messy.
05 - Eat It Fresh: This dish is best fresh. If you reheat it, do it slowly to keep the beef soft and the sauce smooth.

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