BEEF STROGANOFF Recipe

Ingredients 

Beef strips or Beef tenderloin 

White/Yellow onions 

Fresh parsley 

Plain flour 

Dijon mustard 

Sour Cream 

Beef broth

Portabellini Mushrooms (Brown button mushrooms)

Butter Salt Black pepper ChivesOlive oil Garlic

Preparation & Cooking 

Wash your steak and remove excess fat and any unwanted silver skin. Pat dry with a paper towel. Once this is done, cut into fine strips. 

If you already have store bought strips, wash and remove fat.

Sprinkle with salt and pepper.

On the stove, heat 1tbsp of oil in a pan over medium to high heat. 

Place half the beef in the pan. Overcrowding the pan means the beef will boil and not fry. 

Leave for 30 seconds until beef is brown and crust is formed. 

Quickly turn the beef and leave for another 30 seconds or so.

Remove the beef and place onto a plate.

Add another tablespoon of olive oil and repeat the process with the rest of the beef.

Turn down the heat to medium, Add butter and melt.

Once the butter is melted add onions, cook until they start to brown then add your mushrooms and garlic.

Cook mushrooms until golden brown.

Scrape bottom of the pan to get all the golden bits off.

To the same pan add a tbsp of water and flour and stir. Add half the broth while stirring. 

Once incorporated, add the remaining broth.

Keep stirring then add your sour cream and dijon mustard. 

Stir until incorporated (don’t worry the sour cream and mustard will “melt” as it heats).

Bring to simmer, then reduce heat. 

Once it thickens add beef, mushrooms and onions back in (including plate juices). 

Simmer for a minute or two then remove from stove immediately. 

Garnish with chives or parsley. 

Served well with short pasta, egg noodles or rice. 

RECIPE BY “BITE ME BY MWAKIE”