A COMFORTING BEEF STROGANOFF
Beef Stroganoff is true stick-to-your-ribs comfort food — a go-to dish in the darkness of winter when dinner is needed on the table in less than half an hour. It's a classic for a reason. Deliciously tender beef is amplified by savoury mushrooms in a punchy sauce of mustard and sour cream. Served with buttered noodles or garlic-rubbed sourdough toast, Beef Stroganoff is as comforting as it is easy to make.
Ingredients
500g rump cap steak – cut into strips
3 tablespoons of neutral oil
1 medium brown onion, peeled and finely diced
2 cloves of garlic, peeled and minced
300g mushrooms (we like to use varieties like pine mushrooms, button mushrooms and Swiss brown mushrooms)
¼ cup white wine
1 tablespoons of Dijon mustard
¾ cup sour cream
2 tbsp chopped chervil
Method
Place a large frying pan over a high heat. Add one tablespoon of oil to the pan, and tilt it to coat the base.
Season the rump steak strips with salt. Cook in the hot pan, working in batches to avoid overcrowding, until the strips are coloured on both sides.
Set the beef aside In a bowl to rest.
Add one tablespoon of oil to the pan, and leave over high heat. Add the mushrooms, along with a pinch of salt. Cook, stirring frequently, until the mushrooms have cooked down and taken on some colour.
Remove from the pan and set aside.
Add the three tablespoons of oil to the pan, and reduce the heat to medium. Add the diced onion along with a pinch of salt. Cook, stirring frequently for 5 minutes until the onions are starting to soften. Add the garlic, and cook for a further minute.
Add the white wine, and reduce to a glaze. Add the Dijon mustard, along with the sour cream and any of the resting juices that have come from the beef. Cook, stirring to bring everything together, and reduce until the consistency is thick.
Reduce the heat to low, add the beef strips and mushrooms back to the pan. Stir to coat them with the sauce and adjust the seasoning with salt & cracked pepper.
Top with the chopped chervil, and serve with fresh noodles or garlic-rubbed sourdough toast.
Explore the technique
