- 500g boneless rib eye or sirloin (for the best stroganoff choose a good quality cut marbled with fat)
- 2 tablespoons vegetable oil
- 1 Onion sliced
- 2 cloves garlic minced
- 400g mushrooms sliced
- 3 tablespoons butter
- 2 tablespoons flour (use cornflour for a gluten free option)
- 500ml beef stock
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 150ml sour cream or cream (room temperature)
- 500g egg pasta*
- Using your fist or a rolling pin flatten the steaks until 2cm thick and slice into 1/2 cm strips.
- Heat one tablespoon of oil in large pan over high heat. Add half of the steak to the pan and sear for roughly one minute, add remaining oil and repeat with the rest of the steak. Set aside.
- Turn heat down to medium high and melt butter in pan, add onions and cook until soft, add garlic and mushrooms and cook until golden. If using wine, add at this step to get all the flavour off the bottom of the pan, alternatively you can just scrape the pan with a wooden spoon, this will give the sauce a rich mushroom flavour.
- Add flour to the pan and stir for one minute, then add half of stock stirring until mixed through then add remaining stock.
- Add sour cream or cream, mustard and Worcestershire sauce stirring until combined, simmer for 5 minutes.
- Add steak back to the pan including any juices simmer for one minute and remove from heat. Season to taste and serve.
Serving suggestions: stroganoff can be served a variety of ways, with mashed potato, rice, pasta or for a low carb version simply serve with some steamed vegetables.