Beef Stroganoff is a firm family favourite in my house and is on high weekly rotation. ?I’ve always served it with crispy chips and freshly steamed vegetables, but some people have it on rice or pasta, which is nice too! Although pasta is clearly best – the nice thick pasta noodles… nom nom nom.
Easy Beef Stroganoff
Course: MainCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
500
kcalTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tsp Butter
500 gram Rump Steak -cut into thin strips (you can also substitute the beef with chicken strips)
1 Brown onion-cut finely
250 gram Mushroom
1 Garlic
0.5 cup Sour Cream
1 tbsp Tomato paste OR 2 tablespoons tomato sauce -(optional – add this for a richer flavour)
3 tbsp Worchestershire sauce
Salt and pepper-To taste
Directions
- Heat a frypan over medium heat and add the butter until bubbling.
- Add the onion and garlic and fry until fragrant and the onion is soft.
- Add the beef and mushrooms and fry for two to three minutes or until just cooked.
- Add the Worchershire sauce and cook well, turn the frypan off, and stir through the sour cream and the tomato paste. Season to taste.
- Serve on pasta noodles or with mashed potato and beans.
Notes
- Beef Stroganoff is not suitable for freezing (as the sour cream tends to curdle). Make fresh just before serving.
Have your say!