A hearty classic that brings warmth to any winter table.
Ingredients
Serves 4
- 500 g beef rump or sirloin, sliced into thin strips
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 250 g white or brown mushrooms, sliced
- 1 tbsp plain flour
- 1 tbsp tomato paste
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
To serve (optional):
- Cooked pasta, rice, or mashed potatoes
- Crusty bread
TOOLS & ITEMS TO PREPARE
- Sharp chef's knife - for slicing the beef and mushrooms cleanly
- Measuring spoons and jug - to get the seasoning and liquid ratios just right
- Large sauté pan - allows enough space for browning meat evenly
- Shallow stoneware bowls or pasta plates - keep the dish warm and cosy when serving
- Wine or water glasses - choose something short and sturdy to match the comforting vibe of the meal
INSTRUCTIONS
1. Prepare the ingredients
Use a sharp chef's knife to trim and slice the beef into thin, bite-sized strips. Pat dry with paper towels for better browning. Chop the onions and slice the mushrooms evenly.
2. Brown the beef
Heat the oil in a large sauté pan over medium-high heat. In batches, sear the beef for about 1-2 minutes on each side until browned. Transfer to a plate. Avoid overcrowding to keep the meat from steaming.
3. Cook the vegetables
Lower the heat to medium. Add butter to the pan, followed by the chopped onion. Cook until soft, about 5 minutes. Add garlic and cook for another minute.
Toss in the mushrooms and cook for 6-8 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
4. Build the sauce
Sprinkle the flour over the mushroom mixture and stir for 1 minute. Add tomato paste and cook briefly to deepen the flavour.
5. Add beef and sour cream
Return the browned beef, (and any juices) to the pan. Lower the heat and stir through the sour cream. Gently heat for 2-3 minutes until warmed through--avoid boiling to keep the cream from curdling.
Taste and adjust seasoning as needed.
SERVING SUGGESTIONS
Spoon the stroganoff into warm stoneware bowls or serve over pasta on wide ceramic dinner plates. A sprinkle of parsley adds a fresh finish.
Pair with crusty bread to mop up the sauce and serve with your choice of beverage in short drinkware--red wine works beautifully, but a simple ginger beer or sparkling water also complements the rich flavour.
TIPS
- If you prefer a thinner sauce, add a splash of warm stock or water just before serving.
- To lighten the dish, use plain yoghurt in place of sour cream.
- Leftovers keep well in an airtight container and can be reheated gently on the stovetop.