- Butter (60g or so)
- 1 big onion
- 2/3 cup sour cream
- (1kg beef, tenderloin in strips ideally)
- 2 Tbsp Dijon mustard
- 2 cups veg/beef/chicken broth
- 1/4 cup flour
If doing with beef, heat non-non-stick pan (a sticky pan!) to quite hot with some oil. Fry half of the beef 30s on one side (without stirring), then flip, 30s, then remove. It will likely still have some pink uncooked parts. Reserve the beef and fry the other half. This makes a “fond” (obviously) that makes the sauce better, but it’s good without beef too!
Melt butter, fry onion for 1min, then add mushrooms, fry on medium high until mushrooms start to brown/golden (~10min). Sprinkle flour over the mushrooms and onions, fry for another few minutes.
Pour in 1 cup of broth while stirring well, then the other cup. Add the sour cream and mustard and dissolve them. Simmer just below boiling for a bit (it thickens somewhat, but not much, which is ok).
If using beef, add the beef back in, cook for another minute (or whatever so that beef is reheated but not gross and overcooked!).
Super good with barley – cook (rinsed) pearl barley (1 barley / 3 broth, by vol) covered for 40min. Add butter and stir in the stroganoff to make a risotto-like deliciouness. It takes about the same amount of time to cook the barley on the side….