Beef Stroganoff

Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce. From its origins in mid-19th-century Russia, it has become popular around the world. This delicious dish can be served with steamed rice or pappardelle pasta.
Serves: 8
Prep: 30 mins
Cooking: 1 hour

Ingredients

  • 1 1/2 lbs sirloin steak trimmed of excess fat and cut into 4 long equal strips with the grain
  • 2 tsp soy sauce
  • 1 lbs white mushrooms cleaned, trimmed and sliced
  • 1 tbsp dry mustard
  • 2 tsp hot water
  • 1 tsp sugar
  • salt and pepper
  • 1 tbsp vegetable oil
  • 1 small onion minced
  • 4 tsp flour
  • 2 tsp tomato paste
  • 1 1/2 cups beef stock
  • 1/3 cup dry white wine plus 1 tbs
  • 1/2 cup sour cream
  • 1 tbsp fresh chopped chives
  • egg noodles cooked and drained

Method

Poke the steak strips liberally with a fork and toss in a baking dish.
 
Pour the soy sauce on top and flip the steaks to coat. Let sit in the fridge for at least 15 minutes, covered.
 
When ready to cook, place the mushrooms in a large bowl, cover, and microwave 4 to 5 minutes. Drain the liquid and set aside.
 
Combine the dry mustard, water, and sugar in a small bowl and whisk until a paste forms. Season with salt and pepper.
 
Heat the oil in a large non-stick frying pan over medium heat and pat the steak strips dry.
 
Place the steaks in the frying pan and brown on all sides, 6 to 9 minutes. Remove meat from pan and transfer to a bowl.
 
Cover and set aside.
 
 
 
 
Add the mushrooms and onion to the frying pan. Season with 1/2 teas salt and cook 6 to 8 minutes, until veggies begin to brown.
 
Add the flour and tomato paste. Stir and cook for 1 minutes. 
 
Whisk in the beef stock and 1/3 cup wine, scraping the bottom of the pan to remove any browned bits. Add the mustard paste and bring mixture to a simmer. 
 
Lower heat to medium and cook until sauce thickens, 4 to 6 minutes.
 
Cut the steak into bite sized pieces across the grain. Return the steak and any juices to the bowl. Stir to coat. 
 
Remove the pan from heat and stir in the cream cheese, remaining wine, and chives. 
 
Season with salt and pepper to taste and server over egg noodles or rice.