Ingredients

For the beef:

1.2 lb scotch fillet steak (cut into strips)
2 tbsp vegetable oil (or any neutral oil)
Salt to taste
Black pepper to taste (freshly ground preferred)

For the sauce:

1 large onion (thinly sliced)
10 oz mushrooms (sliced)
2 cups beef broth
2 tbsp flour
3 tbsp butter
2/3 cup sour cream (room temperature to prevent curdling)
1 tbsp Dijon mustard

For serving:

10 oz pasta (egg noodles work best)
Chopped chives (fresh if possible)

Instructions

Step 1: Prepare your ingredients by thinly slicing the onion and mushrooms. Flatten the scotch fillet to about 3/4 cm thick and slice it into 5 mm strips. Season the beef generously with salt and freshly ground black pepper to enhance the flavor.

Step 2: Heat half of the vegetable oil in a large skillet over high heat. Sear half of the beef strips for about 30 seconds per side until browned, then transfer to a plate. Repeat with the remaining beef and the second tablespoon of oil, avoiding overcrowding the pan to ensure a good sear. Once all beef is seared, reduce heat to medium-high, add butter, and cook the sliced onions for 1 minute. Add mushrooms and cook until golden brown, about 5-7 minutes.

Step 3: Sprinkle the flour over the onions and mushrooms, stirring continuously for 1 minute to cook off the raw flour taste. Gradually add the beef broth in two parts, stirring well after each addition to form a smooth sauce. Simmer gently for 3-5 minutes until thickened. Remove from heat and stir in the sour cream and Dijon mustard, ensuring the sour cream is at room temperature to prevent curdling.

Step 4: Cook the pasta according to package directions while the sauce simmers. When the sauce has thickened and the pasta is nearly done, return the seared beef strips with any juices to the skillet. Simmer for 1 minute just to heat the beef through without overcooking. Remove from heat and adjust seasoning with salt and pepper to taste.

Step 5: Serve the beef stroganoff over hot cooked pasta. Garnish with fresh chopped chives for a bright, aromatic finish that adds color and herbaceousness to the dish.

Tips & Variations

Slice the beef against the grain and keep it partially frozen before cutting for easier, tender strips.

If you don’t have scotch fillet, sirloin or tenderloin are good substitutes, or use beef stir-fry strips from the store.

For mushrooms, try cremini or baby bella for deeper flavor, and cook them in batches to avoid steaming.

Greek yogurt or crème fraîche can replace sour cream; add off the heat to avoid curdling.

Serve stroganoff over mashed potatoes or buttered rice as an alternative to noodles.

Use whole grain mustard instead of Dijon for added texture and a different flavor profile.

Storage

Store leftover beef stroganoff in an airtight container in the fridge for up to 3 days. To prevent noodles from becoming mushy, store the sauce and pasta separately if possible. When reheating, warm gently on the stove over medium-low heat, stirring occasionally, or use the microwave at low power and stir frequently to keep the sauce creamy. The sauce freezes well for up to 3 months, but freeze it without the pasta for best quality. Reheat thoroughly and add fresh pasta when ready to serve.

FAQs

What cut of beef is best for stroganoff?

Tender cuts like scotch fillet (rib eye), sirloin, or tenderloin work best because they cook quickly and stay juicy. Slice the beef thinly against the grain for the most tender texture.

Can I use a different type of pasta or substitute it entirely?

Yes, egg noodles are traditional but fettuccine, pappardelle, or even rice are great alternatives. You can also serve the stroganoff over creamy mashed potatoes for a heartier meal.