Beef Stroganoff

This famous Russian dish one of the simplest recipes and the easiest beef dishes 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. Don't be scared that you're wasting an expensive the cut. If you want a gluten-free Stroganoff then use Cornflour in place of All-Purpose Flour--it will turn out just fine. 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 tblspns Olive Oil, divided
• 4 tblspns Butter
• 1 Onion, large, sliced
• 300g Mushrooms, sliced 5mm
• 2 tblspns Flour, all-purpose
• 500ml Beef Broth
• 1 tblspn 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 tablespoon of 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 oil and repeat with remaining beef.
3. Turn heat down to medium high. Add butter, melt. Cook onions for 1 minute, 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. Add half the broth while stirring. Once mixed well, add remaining broth.
5. Add sour cream and mustard. Stir until well mixed. Bring to simmer, then reduce heat to low. Once it thickens, adjust salt and pepper to taste.
6. Put the beef back into the pan and simmer for a few minutes, then remove from stove immediately.
7. Serve over pasta or egg noodles, sprinkled with chives if desired.