There are days where my family feels like having beef for dinner, but steak is well, too heavy. These are the times when I make stroganoff. It is somewhat of a comfort food to us, and I serve it over buttered noodles or rice. I usually use tenderloin, though there is no stopping you from using other cuts of beef such as rib-eye. My mother-in-law buys us nice pieces of tenderloin from Ghim Moh market often enough and so we usually have beef stashed in our fridge.
Even though beef stroganoff sounds like a fanciful dish, it really is quite simple to prepare, and requires but a few ingredients. I must emphasise here that dijon mustard is paramount to the taste of this dish – you must include it. I am not a big mustard fan, but the addition of the mustard in this dish brings out the flavours so much more.
Easy Beef Stroganoff
Print recipe| Serves | 3-4 |
| From magazine | Adapted from Bon Appetit |
Ingredients
- 600g beef tenderloin (cut into 2X1X1/2 inch strips)
- 2 tablespoons olive oil
- 4 tablespoons olive oil
- 1/4 cup chopped shallots
- 300g brown button mushrooms (sliced thickly)
- 1 cup chicken/beef broth (low sodium)
- 3/4 cups whipping cream
- 2 teaspoons dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon paprika
- salt and black pepper
Directions
| Step 1 | |
| Dry beef strips using paper towels. In a large skillet, heat 2 tbsp oil over high heat. Brown beef strips in batches. Set aside. | |
| Step 2 | |
| Add remaining oil to skillet and saute shallots until tender. Add mushrooms and stir fry till liquids evaporate slightly. Season with black pepper. | |
| Step 3 | |
| Add in stock and simmer till stock thickens about 10 minutes. Stir in cream and dijon mustard. Add in beef and simmer till heated through. | |
| Step 4 | |
| Stir in dill and paprika. Season with salt and pepper. | |
| Step 5 | |
| Serve hot over rice or buttered noodles. | |
