Creamy Beef Stroganoff

    Creamy Beef Stroganoff


    2058 people made this

    A delicious beef stew with mushrooms and sour cream. Serve with rice or pasta and garnish with fresh parsley.

    Serves: 8 

    • 900g beef chuck steak
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 110g butter
    • 4 spring onions, sliced, white parts only
    • 4 tablespoons plain flour
    • 1 1/4 cups (310ml) beef stock
    • 1 teaspoon mustard
    • 1 (170g) tin sliced mushrooms
    • 1/3 cup (75ml) sour cream
    • 1/3 cup (75ml) white wine
    • salt, to taste
    • ground black pepper, to taste

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Remove any fat and gristle from the steak and cut into strips 1cm thick by 5cm long. Season with both salt and pepper.
    2. In a large frypan over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
    3. Stir the flour into the juices on the empty side of the pan. Pour in beef stock and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
    4. Five minutes before serving, stir in the mushrooms, sour cream and white wine. Heat briefly then salt and pepper to taste.

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