Beef Stroganoff

This famous Russian dish is definitely one of the simplest recipes and probably the easiest beef dish that you'll ever make. Don't skimp on the quality of the beef. Use a good cut such as rib eye, sirloin or tenderloin. It's uncommon to use expensive cuts in a stew like this but this is a more delicate dish with a short cooking time. Don't be scared that you're wasting an expensive beef cut.

Naturally, I'm ludicrously boosting up the beefy flavour in this dish because I can't smell for shit (No, seriously, I have ZERO sense of smell. Why are all of my recipes completely off the Richter scale in the flavour department? Because I can't taste/smell shit... there it is, deal with that little love sausage). And there goes my Google ranking because I said shit. And again. Who cares... moving right along...

If you want a gluten-free Stroganoff then use Cornflour in place of All-Purpose Flour--it will turn out just fine (just remember to check that your cornflour doesn't have any additives). You can serve this with Tagliatelle but you may prefer a short pasta like Farfalle or Penne. Hokkien noodles would also work if that's what you prefer.

Ingredients

• 500g Ribeye Beef, boneless, sliced diagonally 5mm
• 2 Tbsp Tallow (or any neutral oil), divided
• 4 Tbsp Butter
• 1 Onion, large, sliced
• 2 Garlic Cloves
• 300g Mushrooms, sliced 5mm
• 2 Tbsp Flour, all-purpose
• 500ml Beef Broth
• 1/2 OXO Cube
• 1 Tbsp Dijon Mustard
• 150ml Sour Cream
• Salt & pepper
• 300g Tagliatelle Pasta or Hokien Noodles
• Chopped chives, for garnish

Method

1. Season the beef with salt and pepper.
2. Heat 1 Tbsp tallow (or oil) in a large non-stick pan on high heat. Spread half the beef in the pan, spread it with tongs. Brown each side for 1 minute. Immediately remove onto a plate. Add remaining tallow/oil and repeat with remaining beef.
3. Turn heat down to medium high. Add butter, melt. Cook onions for 1 minute, add garlic and cook stirring for 30 seconds, then add mushrooms, stir gently until slightly soft.
4. Reduce heat to medium and add the flour, gradually, stirring with a wooden spoon to scrape scraps from the bottom of the pan. Continue cooking until the floury smell is no longer raw.
5. Slowly add half the broth while stirring. Once mixed well, add remaining broth, crumble in the OXO cube.
6. Add sour cream and mustard. Stir until well incorporated. Bring to simmer, then reduce heat to low. Once it thickens, adjust salt and pepper to taste.
7. Put the beef back into the pan and simmer for a few minutes, then remove from stove immediately.
8. Serve over pasta or egg noodles, sprinkled with chives if desired.