There are many versions of stroganoff, some using brandy, mustard, stock, My recipe is a little easier with a base of double (heavy) cream and sour cream.
Servings For : 2 – 4 People Prep Time : 20 Minutes
So what do we need for this beef stroganoff recipe?
Ribeye, sirloin or fillet steak are best.
We’re using double (heavy) cream. Go for full fat, as lower-fat cream will split if cooked over high heat.
Sour cream – again full fat. Full fat.
Mushrooms – use your favorite.
Onion, butter, salt and pepper.
2 tablespoons olive oil
1 tablespoons unsalted butter
1 onion – peeled and finely slices
Baby mushrooms – thickly sliced
14 oz fillet sliced
¼ teaspoons salt 2 cloves garlic
¼ teaspoons black pepper
(1 cup) heavy cream
(⅔ cup) sour cream Chopped parsley for the topping.
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In a large frying pan add butter and oil then add the onion until softened, add the mushrooms and cook until browned. Remove from the pan and set aside.
On high heat again add some oil in the same pan then add the beef, salt, and pepper, and cook them over the high heat for about 2 minutes, add 2 cloves garlic turning very occasionally, until browned.
Add the onions and mushrooms back to the pan, turn the heat down to medium, then pour in the heavy cream, followed by the sour cream, let it cook for 5 minutes.
Turn off the heat add the chopped parsley, and serve the stroganoff over cooked white rice or pasta.
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