Beef and Mushroom Stroganoff Recipe

Beef and mushroom stroganoff, a super quick and easy midweek meal with a glorious sour cream and mustard sauce.

Course Main Course

Cuisine Anglo Russian

Keyword beef and mushroom stroganoff, beef steak stroganoff, beef stroganoff with sirloin steak, Fast Beef Stroganoff

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 793kcal

Cut the mushrooms into bite-sized pieces.
Slice the onion into 5-6mm (¼") thick half-moon shapes.
Rub your steak with the cooking oil and season with salt and pepper.
Heat a heavy-based 28cm or 11" skillet or frying pan (not nonstick) over a high heat, and when it is hot, sear the steak for 90 seconds on each side, then remove and set aside.
Reduce the heat under the pan to medium-high. Add the butter to the pan, and when it begins to foam, add the onions and mushrooms.
Cook until the mushrooms and onion are golden, which should take between 5 and 8 minutes, depending on cooking temperature.
Turn up the heat to high and pour in the beef stock, and boil until reduced by half.
Cut the beef into chunks about 1.5-2cm (½-¾") thick.
Reduce the heat to medium-low and add in your sour cream and mustard, and give it a stir until well combined.
Now is a good time to check for seasoning, adding more salt and pepper if required.
Add the beef along with the resting juices to the sauce and simmer for 5 minutes, then serve.