The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30-minute recipe. Never suffer through dry chewy beef or bland Stroganoff sauce again. So let’s star-making beef stroganoff.
- 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
- 2 tbsp vegetable oil
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms, sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth, preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned.
Turn beef quickly. Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
Turn heat down to medium-high. Add butter and melt.
Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add the remaining broth.
Then add sour cream and mustard. Stir until incorporated.
Bring to simmer, then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. and add beef.