Best beef stroganoff

Name: Best beef stroganoff
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Russian
Ingredients: 1 tbsp olive oil; 20 g butter; 1 onion, thinly sliced; 250 g portabello mushrooms, sliced; 500 g beef steak, such as scotch fillet or sirloin, cut into strips; ¼ cup brandy; 125 ml (½ cup) beef stock; 1 bay leaf; 1 tsp wholegrain mustard; 1 cup crème fraîche or sour cream; 3-4 sprigs flat-leaf parsley, leaves chopped; salt and freshly ground black pepper, to season; mashed potato or steamed rice, to serve

fromsbs.com.au www.sbs.com.au/food/recipes/best-beef-stroganoff

Beef stroganoff to a Russian is like a carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients.

cook 25 min

Russian

Ingredients

Instructions

Heat the oil and butter in a heavy-based frying pan over medium-low heat. Add the onions and mushrooms, and cook for 7-10 minutes or until softened. Remove and set aside.Add the steak to the pan and cook over high heat for 3-5 minutes or until browned.Add the brandy and cook for 1 minute or until the alcohol burns off. Add the stock, mustard and bay leaf, and season with salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits as they will add a lot of flavour to the sauce.Return the mushrooms and onions to the pan and cook for 3 minutes or until everything is heated through and bubbling. Stir in the crème fraîche and parsley, and remove from heat.Serve with mounds of mashed potatoes or rice.Recipe from by Julia Frey, with photography by Julia Frey.Read our interview with Julia and find more recipes from her blog .