Beef Stroganoff (Print Version)

# Ingredients:

01 - 600g/1.2lb scotch fillet steak or boneless rib eye.
02 - 2 tablespoons vegetable oil, divided.
03 - 1 large onion, sliced.
04 - 300g/10oz mushrooms, sliced.
05 - 40g/3 tablespoons butter.
06 - 2 tablespoons flour.
07 - 2 cups beef broth.
08 - 1 tablespoon Dijon mustard.
09 - 150ml/2/3 cup sour cream.
10 - Salt and pepper to taste.
11 - 250-300g pasta or egg noodles.
12 - Chopped chives for garnish (optional).

# Instructions:

01 - Flatten steaks to 3/4cm thick, slice into 5mm strips. Season with salt and pepper.
02 - Heat half the oil on high heat. Quick sear beef in two batches, 30 seconds each side. Remove to plate.
03 - Reduce heat, add butter, cook onions 1 minute. Add mushrooms and cook until golden.
04 - Add flour, cook 1 minute. Gradually add broth, then stir in sour cream and mustard until smooth.
05 - Simmer until sauce thickens. Add beef back in with plate juices, warm through for 1 minute.
06 - Serve over pasta or noodles, garnished with chives if desired.

# Notes:

01 - Use good quality beef for best results.
02 - Can use Chinese velveting method for budget cuts.
03 - Don't overcook beef when reheating.

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