If you’re looking for a quick and easy – yet still mouthwateringly tasty – dinner dish to fill you up mid-week, try this classic beef stroganoff! This beloved recipe has stood the test of time as an all-time favourite thanks to its rich flavour as well as how easy it is to whip up in no time at all.
You’ll be lucky not to devour this entire dish in one go, but if you happen to have some left overs don’t be afraid of popping them in the fridge to be enjoyed for lunch the next day! Yum!
- 2 tablespoons plain flour
- 700g beef rump steak, trimmed, thinly sliced
- 40g butter, chopped
- 1 1/2 tablespoons olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon sweet paprika
- 400g button mushrooms, sliced
- 1/2 cup dry white wine
- 3/4 cup beef style stock
- 2 tablespoons tomato paste
- 3 teaspoons dijon mustard
- 1/4 cup creme fraiche or sour cream
- Cooked fettuccine, to serve
- Chopped fresh flat-leaf parsley, to serve
- Place flour and beef in snap-lock bag. Season with salt and pepper. Shake to coat.
- Place half the butter and 2 teaspoons oil in large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to plate. Repeat with remaining butter, 2 teaspoons oil and beef.
- Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.
- Stir in creme fraiche or sour cream. Serve stroganoff with pasta and parsley.