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Ingredients

  • 2 tablespoon (15g) plain flour

  • 700g (1.5 lb) beef rump steak, trimmed and thinly sliced

  • 40g (2.8 tablespoon) butter, chopped

  • 1 ½ tbsp olive oil

  • 1 large brown onion, halved and thinly sliced

  • 400g (14 oz) button mushrooms, sliced

  • 2 garlic cloves, finely chopped

  • ½ tsp sweet paprika

  • ½ cup (125ml) dry white wine

  • ¾ cup (185ml) beef stock

  • 2 tbsp tomato paste

  • 3 tsp Dijon mustard

  • ¼ cup (60ml) crème fraîche

Beef Stroganoff

01

Prepare the beef

  1. Combine flour, salt, and pepper in a zip-lock bag.

  2. Add sliced beef, seal, and shake to coat evenly.

02

Cook the beef

  1. Heat 20g (1.4 tbsp) butter and 2 tsp olive oil in a large frying pan over high heat until bubbling.

  2. Add half the beef and cook, stirring, for 3-5 minutes or until browned. Transfer to a plate.

  3. Repeat with another 20g (1.4 tbsp) butter, 2 tsp olive oil, and the remaining beef.

Beef Stroganoff
Beef Stroganoff

03

The sauce

  1. Reduce heat to medium and add the remaining olive oil to the pan.

  2. Cook the onion and mushrooms, stirring, for 5 minutes or until softened.

  3. Add garlic and paprika, cooking for 1 minute.

  4. Stir in wine, stock, tomato paste, and mustard. Add the browned beef back into the pan.

  5. Bring to the boil, then reduce heat to low and simmer for 5 minutes or until the sauce thickens slightly.

04

Serve

  1. Stir in crème fraîche until well combined.

  2. Serve the stroganoff over cooked fettuccine and garnish with chopped parsley. (if bothered)

Beef Stroganoff
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