Beef Stroganoff
Tender slices of steak and juicy mushrooms in a silky sour cream gravy - this is one of our favourite dishes to make your steaks into a bigger meal!
Ingredients
- 1 Grass fed and finished Cannings scotch fillet steak
- 200g mushrooms
- 1 cup beef stock
- 2 tbsp Sour cream
- 2 tsp Dijon mustard
- 1/2 brown onion
- 2 garlic cloves
- 2 tbsp Butter
- 1 tbsp flour
- Olive oil
- ¼ tsp Paprika (a pinch)
- Chives (garnish
- Fettuccini or orecchiette pasta
Method
- Trim off any big pieces of fat from your steak and set aside. Flatten steak slightly with a mallet, then slice into strips and season with salt and pepper.
- Thinly slice mushrooms and onion. Chop garlic.
- Start cooking your pasta - you can use any type you like but our favourites are orecchiette or fettuccini.
- Heat a drizzle of oil in a fry pan over high heat. Let it get nice and hot then add beef slices for a very quick sear, flipping once. The strips will cook fast so they should only need one or two minutes in there in total (don't worry if they are still rare in the middle). Try your best not to overcook the beef at this step, as this will ensure it's lovely and tender when serving. If in doubt, lean towards undercooking rather than overcooking.
- Turn heat down, then add butter, onions and garlic. Let onions soften slightly then add mushrooms and cook until nicely browned.
- Add flour and stir through thoroughly, then slowly pour in beef stock, stirring to combine. Add sour cream, mustard and paprika and stir through.
- Simmer and allow to thicken, then add beef and beef juices back in. Add any extra salt and pepper needed.
- Once it's finished cooking, stir through pasta. Garnish with chopped chives and enjoy!
