It is lovely and snowy here in the SE coast of the UK, as in it started snowing yesterday morning and didn’t stop until nearly bedtime. This necessitates long walks out in the snow followed by a trip to the pub just to warm up of course. Long story short, we stayed out chatting to friends a bit longer than intended and I needed something I could rustle up quickly without much thought or preparation.
Beef stroganoff it was. I had some steak in the refrigerator and a pack of mushrooms I needed to use up and the choice was easy. I used lean sirloin as I had it in the house, but use whatever you prefer, as any cut of steak will do as you don’t cook it long and it’s sliced up in thin strips.
What you serve it on is up to you as well. Hubby prefers his on buttered egg noodles or buttery mashed potato. I prefer mine with egg noodles (preferably No Yolks), hold the butter and either steamed carrots, peas or a green leafy salad to go along side.
This isn’t fancy food, it is just good wholesome comfort food at it’s finest. When you come in from the cold and your cheeks and nose are rosy and cold, you can whip this up in about 15-20 minutes and even have some left overs for the next day.
Beef Stroganoff Recipe
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
|Meal type||Main Dish|
- 300g Sirloin steak (cut into thin strips)
- 300g White mushrooms (thinly sliced)
- 1 medium Onion (thinly sliced)
- 1 clove Garlic (minced)
- 300ml Creme Fraiche (I used reduced fat, you can also use sour cream or plain yoghurt)
- 2 heaped tablespoons Tomato puree
- 1 teaspoon Olive oil
- 1 pinch Sea salt
- 1 pinch Black pepper (freshly ground)
- 1 cube Beef stock
- 1 dash Worcestershire sauce
I have made a lighter version of stroganoff here, however you can make this dish richer by using full fat creme fraiche or sour cream and serving over buttered noodles. Conversely if you are wishing to make this even lighter, use spray oil instead of olive oil, and use natural yoghurt instead of creme fraiche.
|Fry the beef strips in olive oil until lightly brown on both sides, immediately remove to a warmed bowl.|
|Add the sliced onions, mushrooms and garlic to the same frying pan the beef was cooked in until the onions are translucent and the mushrooms are cooked through.|
|While the onion mixture is cooking, mix the creme fraiche, beef stock, tomato puree, worcestershire sauce, salt and pepper in a bowl.|
|Once the onion mixture is ready, add the beef back to the pan, and stir in the creme fraiche mixture. Cook on low until everything is warmed through and the beef is cooked to your liking (approximately 5 minutes).|
|Serve over egg noodles (no yolks are my favorite) or over mashed potato or rice.|