Beef Stroganoff:
Serves: 4
Prep time: 5 mins
Cook time: 20 mins
Ingredients
2 tbsp olive oil
800g beef strips
Sea salt and cracked pepper, to taste
1 brown onion, sliced
3 garlic cloves, chopped
6 sprigs thyme, leaves chopped
200g Swiss brown mushrooms, sliced
2 tbsp plain flour
3 tsp Dijon mustard
1½ cups (375ml) beef stock
2 tbsp Worcestershire sauce
¾ cup (180g) sour cream
Pasta or egg noodles, to serve
Chopped parsley, to serve
Method
Heat oil in a heavy based frying pan on medium-high.
Cook beef strips for 2-3 minutes, turning, until browned, season with salt and pepper.
Add onion and cook for 3 minutes, until starting to soften. Stir in garlic and thyme, cook for a further 2 minutes.
Add mushrooms, cook, stirring, for 2 minutes until starting to soften.
Sprinkle over flour and stir into mixture, then add mustard and stock and stir to combine.
Bring to a simmer and cook for 5 minutes, until starting to thicken.
Stir in Worcestershire and sour cream, bring to a simmer, stirring to combine.
Season with salt and pepper to taste, then serve over pasta and garnish with parsley.
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