Скачать или смотреть Beef stroganoff

Sautéed beef in a creamy sour cream sauce, with onions and mushrooms. Serve over pasta, rice or mash.

Ingredients:
400g beef sirloin
1 tbsp butter
1 tbsp neutral oil
1 large brown onion
200g chestnut mushrooms
2 cloves garlic, minced
1 tbsp plain flour
175ml beef stock
200ml sour cream (full fat)
1 tbsp Dijon mustard
1–2 tsp Worcestershire sauce
Salt & black pepper
Parsley

Instructions:
Pat the streak dry before seasoning with salt and black pepper.
Heat a large pan on high with oil and sear the steak in batches for 1-2 minutes per side until browned but still pink. Remove and set aside.
Turn heat to medium and add the butter. Julienne the onions and cook for 5–7 minutes until soft.
Slice the mushrooms about 1cm thick and cook until they release their liquid (another 5-7 minutes).
Optional: Deglaze the pan with a little beef stock if needed.
Add minced garlic for 30 seconds before adding the flour over and stirring for 30 seconds.
Pour in the beef stock gradually while stirring.
Add the mustard, Worcestershire sauce and simmer for 3–4 min until slightly thickened.
Reduce the heat to the lowest and stir in the sour cream gently.
Taste and adjust with the salt, pepper and Worcestershire sauce.
Slice the steak and return (with juices) to the pan and warm through for 1-2 minutes.
Garnish with chopped parsley and serve immediately.

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