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Beef Stroganoff

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (reduce lengthy ones in half), discarding extra fats.
  • Sprinkle with a pinch of salt and pepper.
  • Warmth 1 tbsp oil in a big skillet over excessive warmth. Scatter half the meat within the skillet, QUICKLY unfold it with tongs. Depart untouched for 30 seconds till browned. Flip beef shortly (as greatest you possibly can!). Depart untouched for 30 seconds to brown. Instantly take away onto a plate. Don’t be concerned about pink bits and that it is going to be uncooked inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Flip warmth all the way down to medium excessive. Add butter, soften. Then add onions, cook dinner for 1 minute, then add mushrooms.
  • Prepare dinner mushrooms till golden. Scrape backside of fry pan to get all of the golden bits off (that is flavour!).
  • Add flour, cook dinner, stirring, for 1 minute.
  • Add half the broth whereas stirring. As soon as integrated, add remaining broth.
  • Stir, then add bitter cream and mustard. Stir till integrated (don’t fret if it seems cut up, bitter cream will “melt” because it heats).
  • Convey to simmer ,then cut back warmth to medium low. As soon as it thickens to the consistency of pouring cream (3 – 5 minutes), regulate salt and pepper to style.
  • Add beef again in (together with plate juices). Simmer for 1 minute, then take away from range instantly. (Be aware 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

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