Michael and Rachel's

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Beef Stroganoff

Updated: 25 Apr 2015

Ingredients

  • 200g beef, trimmed and tenderised
  • 1 tbsp garlic oil
  • 25g butter
  • 1 onion, sliced
  • 1 tbsp plain flour
  • 1 tsp tomato puree
  • 1 tsp Dijon mustard
  • 150ml soured cream
  • Salt and pepper
  • Serves 2

Method

  1. Cut the tenderised steak into thin strips, about 5cm long. Heat the oil and half the butter in a frying pan and fry the beef over a high heat for 2 minutes, or until browned. Remove with a slotted spoon, leaving any juices behind.
  2. Melt the remaining butter in the pan and gently fry the onion for 8 minutes, until soft.
  3. Stir in the flour (be careful not to add too much), tomato puree and sour cream. Add the mustard and be generous. As the sauce comes together, add a little water just a few drops at a time to thin down the consistency.
  4. Return the beef to the pan and stir well until the pan is bubbling. Season well and garnish with fresh herbs. Serve with brown rice, mashed potato or fries.