Beef stroganoff

  • Preparation Time5 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
750g cubed round steak, cut into thin strips
Plain flour

For the house seasoning

50g black pepper
200g salt
40g garlic powder

For the sauce

2 tbsps olive oil
1 medium onion, sliced
30g butter
250g fresh mushrooms, sliced
1 (320g) tin beef stock
1 (320g) tin cream of mushroom soup
Salt and black pepper
250ml sour cream
Cooked egg noodles
For the house seasoning:

1) Mix the ingredients together and store in an airtight container for up to 6 months.

2) Season the steak strips with house seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.

3) Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef stock. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
Yields: 375ml

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