dinner · everyday
Beef and mushroom stroganoff
Strips of seared sirloin and browned mushrooms in a silky sauce of beef stock, mustard and sour cream, served over buttered egg noodles.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the noodles as the package directs. Slice the steak thin across the grain, slice the mushrooms and mince the shallot.
-
2
Salt the beef. Warm half the oil in a skillet and sear the strips in batches until browned and at least 63°C (145°F). Put them on a plate and let them rest for 3 minutes.
-
3
Add the remaining oil to the skillet and brown the mushrooms. Stir in the shallot for 1 minute, then pour in the stock, scrape the browned bits from the bottom, and cook until reduced by about half.
-
4
Remove the pan from the heat and whisk in the mustard and sour cream. Stir in the beef with any juices from its plate and serve over the noodles.
