Beef Stroganoff

Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)

2 tbsp vegetable oil , divided

1 large onion (or 2 small onions), sliced

300 g / 10 oz mushrooms , sliced (not too thin)

40 g / 3 tbsp butter

2 tbsp flour (Note 2)

2 cups / 500 ml beef broth , preferably salt reduced

1 tbsp Dijon mustard

150 ml / ⅔ cup sour cream

Salt and pepper

subheading: SERVING:

250 to 300 g / 8 to 10 oz pasta or egg noodles of choice (Note 3)

Chopped chives , for garnish (optional)

Directions at recipetineats.com

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