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The ingredients needed to prepare Beef stroganoff:
- Get button mushrooms
- Use small purple onion, chopped
- Use garlic, finely chopped
- You need flank steak, sliced thinly against the grain
- Use dry egg noodles
- Take beef stock
- Provide cornstarch
- Use sour cream
- Get Worcestershire sauce
- Prepare Finely chopped fresh Italian parsley for garnish
Steps to make Beef stroganoff:
- Add a splash of veg oil to a large pan on high heat. Add the mushrooms and fry until they give up their water and turn brown, about 3 minutes. Remove the mushrooms to a plate.
- Add a fresh splash of veg oil to the pan you used for the mushrooms and turn the heat down to medium-high. Add the onion and garlic. Let sweat for 1 minute. Add the beef and fry until cooked, about 5 minutes. While you wait for the beef, get a large pot of water boiling and throw in the noodles.
- Return the mushrooms to the pan and add the stock. Let simmer for 5 minutes. Make a slurry by whisking the cornstarch with 1/2 cup of water, then add it also. Stir until the sauce starts to thicken, about 1 or 2 minutes. Whisk in the sour cream and Worcestershire sauce. Add salt and freshly cracked pepper to taste. Your noodles should be close to cooked by this time. Turn the pan down to low while you wait.
- Drain the noodles well and add them to the pan. Toss well to coat. Sprinkle a little parsley on top when serving.
Rich and indulgent beef stroganoff with ribeye steak and mushrooms is a real treat dinner. I've long been a stroganoff fan, my mum makes an awesome one with chicken and green peppers that I LOVE! This traditional Beef Stroganoff recipe is adapted from A Taste of Russia: A Cookbook of Russian Hospitality by Darra Goldstein. Supposedly, Beef Stroganoff was first made by the French chef working for Count Stroganov, who At this table any decently dressed person could get some food for free. Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal.
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