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beef

Easy beef stroganoff


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Serves

4

Prep Time

5

Cook Time

20

Ingredients

600 g beef strips
30 g butter
1 small onion, chopped
250 g mushrooms, thinly sliced
0.75 cup beef stock
2 tbsp tomato paste
250 ml carton of light sour cream
1 tsp cornflour
egg noodles to serve

Method

1 Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to moderately-hot. Keep the heat at moderately-high.
2 Cook the beef in 3 batches. Cook the first side until the first sign of moisture appears on the uncooked side, turn and cook other side of beef strips. Remove each batch and set it aside.
3 Add butter to the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
4 Stir in the combined sour cream combined and cornflour. Stir until well combined, simmer for 1 minute. Return beef to pan and simmer for 2 minutes.
5 Serve with egg noodles

Tips

1 When cooking beef strips cook the first side until the first sign of moisture appears on the uncooked side, then turn and cook the other side to complete the cooking. This way the beef strips will brown well, and the meat will be tender.
2 Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.