Russian · beef

Beef stroganoff

Name: Beef stroganoff
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 tbls Olive Oil; 1 Onions; 1 clove Garlic; 1 tbsp Butter; 250g Mushrooms; 500g Beef Fillet; 1tbsp Plain Flour; 150g Creme Fraiche; 1 tbsp English Mustard; 100ml Beef Stock; Topping Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil1 tbsp
Onions1
Garlic1 clove
Butter1 tbsp
Mushrooms250 g
Beef Fillet500 g
Plain Flour1 tbsp
Creme Fraiche150 g
English Mustard1 tbsp
Beef Stock100 ml
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
2
Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.