Beef Stroganoff
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 800 g eye fillet beef (or other tender beef cut)
- 50 g butter
- 1 onion, thinly sliced
- 1 1⁄2 tablespoons ground paprika (use a combo of hot and sweet)
- 350 g button mushrooms, sliced
- 1⁄4 teaspoon ground nutmeg (rounded tsp)
- 3 tablespoons extra virgin olive oil
- 300 ml light sour cream
- 1⁄2 lemon, juiced
- vodka (or cognac) (optional)
- fresh parsley, chopped
- salt & freshly ground black pepper, to taste (optional)
directions
- Slice beef into strips 1 cm wide.
- Melt the butter in a deep, heavy pot over medium heat. Add onion and saute until soft.
- Add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
- Add mushrooms and nutmeg and cook a further 3 to 5 minutes. Remove contents from pan and set aside. Add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
- Return pan to heat and add half the olive oil. Cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. Remove beef and set aside.
- Return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
- Return beef to pan with lemon juice and some parsley.
- Season with salt, pepper and a dash more nutmeg, to taste (and as desired).
- Serve immediately with noodles or rice.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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