Beef Stroganoff (Print Version)
# Ingredients:
01 -
600g entrecôte steak or faux-filet.
02 -
2 tablespoons sunflower oil, divided.
03 -
One large onion, cut into thin slices.
04 -
300g of fresh mushrooms, thinly sliced.
05 -
40g of unsalted butter.
06 -
2 tablespoons of all-purpose flour.
07 -
500ml of beef stock.
08 -
A tablespoon of Dijon mustard.
09 -
150ml of crème fraîche.
10 -
Some salt and a little black pepper.
11 -
250-300g of tagliatelle or egg noodles.
12 -
Freshly chopped parsley or chives for decoration (if you'd like).
# Instructions:
01 -
Pound out the steaks until they're about 3/4cm thick, then cut them into 5mm-wide strips.
02 -
Lightly sprinkle the beef with salt and black pepper.
03 -
On high heat, warm half of the oil in a wide skillet. Give half of the beef a quick sear, cooking each side for just about 30 seconds, then set aside on a plate. Repeat with the rest of the oil and meat.
04 -
Turn the heat down to medium-high. Add the butter to the pan and let it melt. Toss in the onions first and cook for a minute, then mix in the mushrooms until they're a nice golden color.
05 -
Sprinkle in the flour and stir for about a minute. Slowly add the beef stock while mixing it in thoroughly.
06 -
Stir in the crème fraîche and Dijon mustard. Let it cook until the sauce thickens and takes on a creamy texture, which should take about 3 to 5 minutes.
07 -
Add back the beef and all the juices from the plate. Let it heat through for about a minute, but no longer.
# Notes:
01 -
Choosing high-quality beef makes a real difference.
02 -
It's fine if the beef is slightly pink after searing.
03 -
Don’t let the beef stay in the sauce too long or it’ll overcook.
04 -
Cornstarch can replace flour if you want it gluten-free.
05 -
Store leftovers in the fridge for 3 to 4 days.
06 -
You can freeze it, and it reheats well.
07 -
Tastes amazing served with potatoes, rice, or any favorite starch.
08 -
Pork works well as a substitute for beef.