Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love!
Stroganoff usually calls for good beef, like topside. However, you can also your traditionally less tender steak like round. The secret is only flash searing the steak for about 30 seconds in a very hot pan. OR, you could use the Chinese method to tenderise the beef, "velveting”, to tenderise round steak before using if you prefer a very tender stroganoff.
600 g steak – topside or round, sliced into thin strips
Olive oil, for frying
1 large onion, sliced
1 red capsicum, sliced
300g mushrooms, sliced
1 tub of sour cream
1 teaspoon smoked paprika
Salt and pepper
Heat olive oil in a large heavy pan (cast iron is perfect!) over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Turn beef quickly, searing for around 30 seconds. Immediately remove onto a plate. Don't worry about pink bits, or that it will be raw inside – it will cook more a little later.
Turn heat down to medium high. Add butter add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Then add sour cream and paprika, and stir until incorporated.
Bring to simmer, then reduce heat to medium low and simmer for a minute or so. Season with salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve over pasta or egg noodles.
Velveting: How to tenderise beef – easily!
Sprinkle 1 teaspoon of bi-carbonate soda over 300-400g of sliced economical beef cuts.
Toss with fingers, leave for 30 minutes
Rinse, pat off excess water and the beef is tender and ready to use.