Beef Stroganoff
Creamy beef stroganoff with mushrooms and dijon mustard. Perfectly delicious comfort food, ready in less than 30 minutes!
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Servings -6 generous servings
Ingredients
- 800 g beef fillet cut into thin strips
- 3 teaspoon oil to fry beef + 1 tablespoon oil to make stroganoff
- 1 large onion roughly chopped
- 2 garlic cloves roughly chopped
- 200 g mushrooms 2 ½ cups (625 ml) sliced
- 2 tablespoon tomato paste
- 1 cup 250 ml beef stock
- 1 tablespoon Dijon mustard
- 2 teaspoon corn flour
- ¼ cup sour cream
- Salt and pepper to taste
- Water
Instructions
- Heat 3 teaspoon oil in a frying pan over high heat. Add beef strips in batches. Season with salt and pepper. Stir fry for 2-3 minutes or until browned. Set aside.
- Add 1 tablespoon oil to the same pan over medium-high heat. Add onions, garlic and mushrooms. Saute for 2 minutes, or until the onions are softened.
- Stir in tomato paste, beef stock and dijon mustard.
- Add beef. Bring to the boil. Stir in corn flour and ½ cup water. Bring to the boil again. Reduce heat and simmer for 4-5 minutes or until the sauce thickens.
- Stir in sour cream. Cook until heated through. Remove from heat.
Notes
To make stroganoff spicy, you can add red chili powder
If sour cream is not available, substitute with Greek style yogurt
If you don’t like beef, use chicken or mushrooms instead
To make this stroganoff gluten free, use gluten free corn flour and Dijon mustard
If sour cream is not available, substitute with Greek style yogurt
If you don’t like beef, use chicken or mushrooms instead
To make this stroganoff gluten free, use gluten free corn flour and Dijon mustard
Nutrition
Serving: 1g | Calories: 618kcal | Carbohydrates: 17g | Protein: 46g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Cholesterol: 168mg | Sodium: 254mg | Fiber: 2g | Sugar: 3g