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Beef Stroganoff

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5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 820kcal
Servings: 2 People
Metric - Imperial

Ingredients

  • 200 g Pappardelle Pasta
  • 28 g Unsalted Butter Divided
  • 250 g Lean Steak Thinly Sliced
  • 1 Brown (Yellow) Onion Diced
  • 2 Garlic Cloves Minced
  • 200 g Swiss Brown (Cremini) Mushrooms Sliced
  • 40 ml Brandy Substitute for Beef Stock or White Wine
  • 7 g Dijon Mustard
  • 180 ml Beef or Chicken Stock
  • 7 g Plain Flour All Purpose
  • 7.5 ml Worcestershire Sauce
  • 80 g Sour Cream
  • 5 g Flat Leaf Parsley Chopped
  • Salt & Pepper To Taste

Method

  • Bring a saucepan of well-salted water to a boil. Cook the pasta as per the packet instructions.
  • Heat a pan over high heat. Add 1 Tbsp (14g) butter, and once hot, sear the sliced beef for 45 seconds per side. Remove to a plate to rest.
  • Melt the remaining butter in the same pan. Add the onion and sauté for 2 minutes. Add the garlic for 30 seconds. Add the mushrooms and sauté 5 minutes until soft and golden.
  • Add the Dijon mustard and brandy to deglaze, cooking for 1-2 minutes, stirring regularly. Add the beef stock, Worcestershire sauce and flour, mix well, and bring to a simmer. Check seasoning, reduce the heat to medium, and simmer 4-5 minutes until the sauce thickens.
  • Reduce the heat to low, add the sour cream and the seared beef with any resting juices, mix well, and heat for 1 minute. Remove from the heat.
  • Add the cooked pasta, tossing to coat and loosen with a splash of pasta water if needed. Garnish with parsley and serve.
Chef's Tips
Sear the beef in batches over high heat rather than crowding the pan — overcrowding drops the temperature and steams the meat instead of browning it.
Let the sauce properly simmer and thicken before adding the sour cream — this stops the sauce from splitting once the dairy goes in.
Keep the heat low once the sour cream and beef go back in — a hard boil at this stage can cause the sauce to curdle.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing — the sour cream sauce will split and turn grainy once thawed. Reheat gently in a pan over low heat with a splash of beef stock or water to loosen the sauce, stirring frequently.
Serving 450gCalories 820kcalCarbohydrates 92.4gProtein 41.7gFat 27gSaturated Fat 14.6gPolyunsaturated Fat 1.88gMonounsaturated Fat 7.57gTrans Fat 1gCholesterol 115mgSodium 501.6mgPotassium 1332.9mgFiber 6.1gSugar 9.5gVitamin A 478.8IUVitamin C 11.12mgCalcium 113.1mgIron 6.7mg