Top Round Stroganoff is a budget-friendly twist on the classic dish, using lean top-round beef to keep costs low without sacrificing flavour. Thinly sliced against the grain, the meat is quickly seared for tenderness, then simmered in a rich, creamy sauce made with onions, mushrooms, beef stock, Dijon mustard, and sour cream. It’s a hearty, satisfying meal served over egg noodles or rice, perfect for weeknights!
Top Round is a common term used in the U.S. and is part of the round primal cut.
The top round is often referred to as silverside (though silverside includes part of the bottom round in the UK terminology)
It may also be known as part of the rump or hindquarter cuts in traditional UK butchery, but silverside is the more precise equivalent.
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Ingredients:
– 500g (1 lb) top round beef (thinly sliced across the grain)
– 2 tbsp olive oil (or butter)
– 1 medium onion, finely chopped
– 250g (8 oz) mushrooms, sliced
– 2 garlic cloves, minced
– 2 tbsp all-purpose flour
– 1 ½ cups beef stock
– 1 tbsp Dijon mustard
– 1 tsp paprika (optional) preferred
– 1 cup sour cream (or Greek yoghurt for a lighter option)
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Egg noodles or rice for serving

#backyardchef #beef #stroganoff #beefstroganoff

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