Beef and Mushroom Stroganoff

Thin beef strips and browned mushrooms sit in a gently tangy sour-cream sauce. Searing the beef separately and returning it near the end keeps the cooking time short, while the onions and mushrooms build the savoury base.

Ingredients

• 500 g sirloin steak, thinly sliced
• 250 g mushrooms, sliced
• 1 onion, thinly sliced
• 1 tbsp neutral oil
• 20 g butter
• 1 tbsp plain flour
• 250 ml beef broth
• 150 g sour cream
• 1 tsp Dijon mustard
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Pat the beef strips dry and season with salt and pepper. Heat the oil in a large frying pan over high heat. Sear the beef in two batches for 1–2 minutes per batch, turning once, until browned outside. Transfer to a plate; it will finish cooking in the sauce.
2. Lower the heat to medium. Melt the butter in the same pan and cook the onion for 5–6 minutes until softened. Add mushrooms and cook for 6–8 minutes until their released liquid has evaporated and they begin to colour.
3. Sprinkle flour and paprika over the vegetables. Stir for 1 minute, then gradually pour in the broth while stirring to prevent lumps. Scrape up browned bits from the pan.
4. Bring to a gentle simmer and cook for 3–4 minutes until the sauce lightly coats a spoon. Stir in the mustard.
5. Return the beef and its juices to the pan. Simmer gently for 2–3 minutes, until the beef is cooked to your preferred doneness, without prolonged boiling that can make the strips tough.
6. Remove from the heat. Stir a few spoonfuls of warm sauce into the sour cream, then stir this mixture back into the pan. Warm gently only if needed; do not boil after adding sour cream. Serve immediately. Rice or noodles may be served alongside and are not included in these quantities.
7. Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat gently, stirring, until hot throughout; add a splash of water if the sauce thickens.

Sear in batches

Space around the beef lets moisture escape and encourages browning. A crowded pan steams the strips instead.

Brown the mushrooms

Wait until the mushroom liquid evaporates before adding flour. The browned edges give the sauce more depth.

Temper the sour cream

Mixing sour cream with a little warm sauce first helps it blend smoothly. Keep the pan off strong heat afterward.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Remove from the heat. Stir a few spoonfuls of warm sauce into the sour cream, then stir this mixture back into the pan. Warm gently only if needed; do not boil after adding sour cream. Serve immediately. Rice or noodles may be served alongside and are not included in these quantities.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat gently, stirring, until hot throughout; add a splash of water if the sauce thickens.