Best Beef Stroganoff

Method4 steps · about 30 min

1. 1

   Step 1: Heat the oil (1 tbsp) and butter (1 tbsp) in a heavy skillet. Cook the sliced onion (1) and mushrooms over medium-low heat for 7–10 minutes until softened, then remove to a bowl.

   Cook onion and mushrooms before removing · 10 minUses 1 tbsp oil · 1 tbsp butter · 1 onion (thinly sliced) · 225 g chestnut (cremini) mushrooms, sliced

2. 2

   Step 2: In the same skillet, quickly fry the steak strips over high heat for 3–5 minutes.

   Quickly fry tender steak strips · 5 minUses Skillet with the reserved cooking fat · 450 g tender sirloin or rump steak, cut into strips

3. 3

   Step 3: Add the brandy (60 ml) and let it simmer and reduce. Add the beef stock (125 ml), wholegrain mustard, bay leaf (1), salt and pepper. Scrape the browned bits from the pan into the sauce.

   Uses Quick-fried steak in skillet · 60 ml brandy · 125 ml beef stock · 1 tsp whole grain mustard · 1 bay leaf · salt · pepper (freshly ground)

4. 4

   Step 4: Return the cooked onions and mushrooms to the steak and sauce and cook about 3 minutes, until bubbling and heated through. Reduce to low heat and stir in the crème fraîche or sour cream (250 ml) without boiling it hard. Add chopped parsley, remove from the heat and serve with ready mashed potatoes or cooked rice.

   Reheat returned mushrooms and onions before cream · 3 minUses Steak and reduced brandy-stock sauce · Reserved cooked onions and mushrooms · 250 ml full-fat crème fraîche or sour cream · 3–4 sprigs flat-leaf parsley, chopped · Ready mashed potatoes or cooked rice, to serve; choose one