Beef Stroganoff

Beef stroganoff is a symphony of savoury and creamy flavors. The tender beef will melt in your mouth, but the real star of the show is the velvety sauce, which is the perfect combination of tang, gentle spice and cream.

Ingredients

2 tbsp olive oil

2 tbsp butter

700 g scotch fillet, diced into 2.5cm / 1 inch pieces

1 onion, diced

4 garlic cloves, crushed

350 g mushrooms, sliced

2 carrots, chopped (optional, see note)

2 cups beef stock

120 g tomato paste

2 tbsp plain flour

1 tbsp sweet paprika

1 tsp Dijon mustard

125 g sour cream, plus extra for serving

2 tbsp parsley

salt and pepper, to taste

Ingredients

2 tbsp olive oil

2 tbsp butter

1.50 lbs scotch fillet, diced into 2.5cm / 1 inch pieces

1 onion, diced

4 garlic cloves, crushed

12 oz mushrooms, sliced

2 carrots, chopped (optional, see note)

2 cups beef stock

4 oz tomato paste

2 tbsp plain flour

1 tbsp sweet paprika

1 tsp Dijon mustard

4.50 oz sour cream, plus extra for serving

2 tbsp parsley

salt and pepper, to taste

Ingredients note

In my testing, scotch fillet yielded the best flavour and texture but it can be pricy. You can substitute with rump, or gravy beef if slow cooking.
Carrots are not a traditional Stroganoff ingredient – if this matters to you, leave them out. I think they go beautifully in this dish so I always include them (and a few extra veggies never hurt!).
If you prefer a spicier sauce, you can substitute hot paprika for sweet paprika, however I just add a pinch of chilli powder.

Variations

You can cook this in the slow cooker for a super easy, set and forget meal! A few notes if you decide to use the slow cooker:

Dice the beef a little larger, as it tends to fall apart after slow cooking.
Reduce stock to 1.5 cups.
Slow cook on low temperature for 6-8 hours.

Directions

Make the Stroganoff

1. Heat the oil in a large pot over medium heat, and saute the onions, garlic and carrot until softened, about 3 minutes.

2. Add the butter and the mushrooms and cook, stirring occasionally, until the mushrooms have softened, about 4 minutes.

3. Sprinkle the flour in and stir it through well.

4. Add the mustard, paprika, tomato paste, stock and a pinch of salt and pepper. Stir to combine everthing together.

5. Add the chopped beef. Put the lid on the pot and simmer gently over low heat for 60 minutes.

Note: I choose not to sear the beef beforehand, and instead let it cook in the sauce. This way it becomes so tender it will literally melt-in-your-mouth.

6. Stir in the sour cream and parsley, then serve over pasta, rice or spaetzle (egg noodles).

Wine pairing

You don’t want to drink anything that’s going to overpower the delicious Stroganoff sauce. So I’d recommend a medium-bodied red, such a GSM, a well-rounded Merlot or a Montepulciano.

You could also enjoy a lighter style red with this meal, such as a Gamay or Grenache.