Scrumptious Beef Stroganoff

By zhanghengshuo

6 Person

45 Minutes

462 Calories

Some people love a dash of sweet paprika in this scrumptious beef stroganoff recipe. Try this simple one! Stroganoff can be stored in the fridge in an airtight container for 3 – 4 days. This recipe can be frozen quite well, just be sure it’s completely cooled before placing it in a shallow container. When ready to eat, just allow thawing in the fridge overnight before heating up on the stove.

Ingredients

Chopped fresh flat-leaf parsley, to serve
Cooked fettuccine, to serve
1/4 cup creme fraiche
3 tsp. dijon mustard
2 tbsp. tomato paste
3/4 cup beef stock
1/2 cup dry white wine
400 g button mushrooms, sliced
1/2 tsp. sweet paprika
2 garlic cloves, finely chopped
1 large brown onion, halved, thinly sliced
1 1/2 tbsp. olive oil
40 g butter, chopped
700 g beef rump steak, trimmed, thinly sliced
2 tbsp. plain flour

Method

01

Place flour and beef in a bag. Season with salt and pepper. Shake to coat.
02

Shake to coat. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.
03

Reduce heat to medium. Heat remaining oil in the pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute.
04

Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the sauce has thickened slightly. Stir in creme fraiche. Serve stroganoff with pasta and parsley.

Related Tags

Beef Stroganoff Recipes

Scrumptious Beef Stroganoff

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 6 servings
Calorie 462 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

Chopped fresh flat-leaf parsley, to serve

Cooked fettuccine, to serve

1/4 cup creme fraiche

3 tsp. dijon mustard

2 tbsp. tomato paste

3/4 cup beef stock

1/2 cup dry white wine

400 g button mushrooms, sliced

1/2 tsp. sweet paprika

2 garlic cloves, finely chopped

1 large brown onion, halved, thinly sliced

1 1/2 tbsp. olive oil

40 g butter, chopped

700 g beef rump steak, trimmed, thinly sliced

2 tbsp. plain flour

03 Method

Step 1

Place flour and beef in a bag. Season with salt and pepper. Shake to coat.

Step 2

Shake to coat. Place half the butter and 2 teaspoons oil in a large frying pan. Cook over high heat until bubbling. Transfer to a plate. Repeat with remaining butter, 2 teaspoons oil and beef.

Step 3

Reduce heat to medium. Heat remaining oil in the pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute.

Step 4

Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the sauce has thickened slightly. Stir in creme fraiche. Serve stroganoff with pasta and parsley.

04 Author