Easy Beef Stroganoff

This Easy Beef Stroganoff a great dish because it is filling tasty but doesn’t take too long to prepare. The basic recipe is one that I have used many times over the years because it is such a classic dish. I’ve updated it a bit over time. When I first made it I used soured cream but now that Crème fraîche is easily available I use this as it is much more stable and less likely to separate. The end result is just as good giving a lovely creamy beef stroganoff.

I do like adding mushrooms and I enhance the flavour by adding some dried Porcini mushrooms too. Not traditional I know but it really does give more depth of flavour to the dish so for me they are now a must, but not essential. Use any tender cut of beef and cut the meat across the grain. I used sirloin this week simply because I got a good deal from my local butcher (I never buy meat from a supermarket) but any steak suitable for frying will do. I had mine with rice but it also goes well with pasta and although pasta is not one of my favourites, if I do have it with this dish it will always be tagliatelle.

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Easy Beef Stroganoff

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Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main dish

Cuisine: International

Author: :Mr. Paul

Ingredients

• 10 g dried porcini mushrooms
• 500 g beef steak cut into thin strips
• 1 tbsp plain flour
• salt and freshly ground black pepper
• 1 large onion about 150g
• 250 g chestnut mushrooms
• 2 tbsp olive oil extra virgin
• 2 cloves garlic crushed
• 1 tbsp butter
• 1 tsp wholegrain mustard
• 200 g half fat crème fraîche
• rice or pasta to serve
• snipped chives or chopped parsley to garnish

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• Place the dried mushrooms in a heatproof bowl and cover with boiling water, allow to stand while you prepare the rest of the ingredients.
• Remove any excess fat from the beef and cut into thin strips, cutting across the grain. Sprinkle with the flour and season with salt and pepper. Toss together so that the meat is coated with the flour set aside.
• Slice the onions and mushrooms.
• Heat 1 tbsp of the oil in a large non-stick frying pan and gently cook the onions over a low heat for about 10 minutes until softened and just beginning to colour.
• Add the garlic and stir over the heat for a minute or two. Then add the butter and mushrooms. Cook the mushrooms, stirring frequently until softened. Transfer the mushrooms and onions to a plate and set aside.
• Heat the remaining oil in the pan and add the beef strips. Toss over a medium-high heat until browned.
• Return the cooked mushrooms to the pan. Drain the soaked dry mushrooms reserving 100ml of the soaking water and add to the pan.
• Stir the reserved mushroom water into the pan then add the mustard.
• Stir in the crème fraîche, season to taste, then cook gently for about 5 minutes. Serve with rice or pasta sprinkled with some snipped chives or parsley.

Paul's Tips
This is NOT suitable for freezing.

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Category: Main Courses, Meat, Recipes