Beef Stroganoff is a really nice dish much maligned by its ‘70s reputation. There are lot’s of variants, but here’s mine. Another tip of the hat to Felicity Cloake.
Key points in this are:
- You are preparing a sauce for a steak with onion, mushroom, stock and soured cream
- Then you are essentially cooking a steak to your preference, with seasoning, and letting it rest before cutting into strips
- Serve the steak and sauce together with rice or frites or sauteed potatoes.
These quantities should serve 4, about half a steak per person. Adjust quantities for your preferences.
Some of this can be made in advance, specifically cooking the onions and the mushrooms. It’s then just a case of cooking the steak and amalgamating all the other ingredients.
- 2 medium-sized sirloin steak
- Ground allspice (I think this needs to be here as a flavour element, but find your own strength preference. I like a light sprinkle on the steak)
- 50g butter
- 2 large onions, thinly sliced
- 2 tbsp oil
- 300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters
- 250ml sour cream
- 1 tbsp Sarepska or Dijon or English mustard to your taste
- 150ml beef stock (I find the decent supermarket liquid stocks pretty good and a lot less faff than making your own. They have long shelf lives too. If you have homemade then use it. You also will get something like 500ml in the supermarket stock. Freeze the leftovers in measured amounts, say two bags of 150ml, and they can be used for future adventures.)
- Allow the steak to rest out of the fridge for about hour to come to room temperature (you should always do that anyway.)
- Melt the butter in a pan and cook the onions gently till they are soft, this usually takes 20-30 minutes
- Remove the onions onto a plate to the side and cook the mushrooms to your liking, also removing them when cooked and set aside with the onions
- Now add the mustard and soured cream to the empty pan, stirring to amalgamate.
- Whisk in the beef stock, slowly at first as this makes it easier to incorporate
- Add the onions and mushroom back to the pan and bring back to a simmer. At this stage the sauce is ready and you reduce/taste/season as much as you prefer.
- Before cooking season the steaks to your taste with salt and the ground allspice
- Now cook the steaks to your preferred amount. I like medium rare.
- Let the cooked steaks rest just as you would normally do for about 5 minutes
- Just before serving you can cut the steak up. Depending on preference you can trim the fat or leave. Cut across the steak into 1cm wide strips.
I don’t cook the steak further or add it to the sauce as this can make it chewy, in my opinion.
How to serve? It’s up to you. I like it with rice. So I serve in a bowl with plain basmati rice. Then I spoon over the sauce, and then I add the strips of beef on top so they can be seen. You might prefer the beef first and then the stock. It can probably stand a small sprinkle of fresh chopped parsley
Traditionally it’s served with a sort of straw potatoes or frites but this can create quite a bit of last-minute cooking, making chips to be crisp etc. Or buy some frites from M&S. Would also work with some rosemary roasted new potatoes I think.