Beef Stroganoff

This is a fast dish pretending to be a slow one. The beef wants seconds, not minutes, and the soured cream goes in off the heat so it does not split. Cook it any longer and you have grey beef in curdled sauce.

1. 1

   Dry the beef thoroughly and season it. Get a wide pan very hot with half the butter.

   For this step

   • 600 g beef fillet or sirloin
   • 0.5 cup (120 ml) beef stock
   • 2 tbsp (28 g) butter
2. 2

   Sear the beef in two batches, 60 to 90 seconds a batch, until browned outside and still pink within. Take it out onto a plate.

   For this step

   • 600 g beef fillet or sirloin
   • 0.5 cup (120 ml) beef stock
3. 3

   Add the rest of the butter, the onion and mushrooms, and cook hard for 6 to 8 minutes until the mushrooms squeak and brown.

   For this step

   • 300 g chestnut mushrooms
   • 1 onion
   • 2 tbsp (28 g) butter
4. 4

   Add the paprika, then the stock, and scrape the base. Let it reduce by half.

   For this step

   • 1 tsp smoked paprika
   • 0.5 cup (120 ml) beef stock
5. 5

   Off the heat, stir in the soured cream and mustard, then return the beef and any juices from the plate.

   For this step

   • 600 g beef fillet or sirloin
   • 0.75 cup (180 g) soured cream
   • 2 tsp Dijon mustard
   • 0.5 cup (120 ml) beef stock
6. 6

   Warm through for 30 seconds without simmering, scatter with parsley, and serve over rice or buttered noodles.

   For this step

   • 2 tbsp (28 g) butter
   • 2 tbsp parsley

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