Beef stroganoff recipe: hearty winter comfort meal

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

40.00 ml plain flour

700g beef rump steak, trimmed, thinly sliced

40g butter, chopped

27.30 gm olive oil

1 large brown onion, halved, thinly sliced

400g button mushrooms, sliced

2 garlic cloves, finely chopped

1 ¼ gm sweet paprika

125.00 gm dry white wine

191 ¼ gm beef stock

44 ⅖ gm Tomato Paste

17.70 gm dijon mustard

62 ½ gm creme fraiche (see note)

Cooked fettuccine, to serve

Chopped fresh flat-leaf parsley, to serve

Directions

Step 1

Place flour and beef in a snap-lock bag. Season with salt and pepper. Shake to coat.

Step 2

Place 20g of butter and 2 teaspoons of oil in a large frying pan. Cook over high heat until bubbling. Add half the beef. Cook, stirring, for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining butter, 2 teaspoons of oil and beef.

Step 3

Reduce heat to medium. Heat remaining oil in pan. Add onion and mushroom. Cook, stirring, for 5 minutes or until soft. Add garlic and paprika. Cook, stirring, for 1 minute. Add wine, stock, tomato paste, mustard and beef to pan. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce has thickened slightly.

Step 4

Stir in creme fraiche. Serve stroganoff with pasta and parsley. Watch our step-by-step video below to see how to make our Beef stroganoff recipe.

Nutrition

• Calories: 88.10
• Total Fat: 21.9 g
• Saturated Fat: 9.2 g
• Cholesterol: 93.4 mg
• Sodium: 286.4 mg
• Total Carbohydrate: 9.8 g
• Total Sugars: 2.8 g
• Protein: 29.5 g