There is so much flavour in this sauce, you could use it with other tasty meats
Serves
1
Prep time
10 Minutes
Cooking time
10 Minutes
Ingredients
- 120g-150g fillet of steak, (eye, scotch or rump)
- oil
Stroganoff Sauce
- 1 teaspoon oil
- 1 teaspoon butter
- 2 tablespoon brown onion, chopped
- 100g mushrooms
- ½ teaspoon Dijon mustard
- 1 teaspoon tomato paste
- ½ tablespoon Worcestershire Sauce
- ½ tablespoon plain flour
- 100ml beef stock
- 1½ tablespoons sour cream
- 1 teaspoon butter
- 1 teaspoon parsley, finely chopped
Method
- Heat oil in frypan over medium to high heat and cook steak on both sides for 2-3 minutes, till cooked to desired consistency. Remove from heat and cover with foil to keep warm
- Add butter the same pan, melt over medium-high heat and then add onions and mushrooms, stir to combine and cook 1-2 minutes, till softens
- Sprinkle plain flour evenly over the mushroom mixture and stir to combine, cook 1-2 minutes
- In a small jug, mix the beef stock with tomato paste, mustard and Worcestershire sauce
- Add this liquid to the mushroom mixture and stir till sauce thickens
- Cook for 1-2 minutes, add sour cream, stir to combine
- Place steak on serving plate and pour sauce over steak
- Sprinkle with parsley and serve with vegetable or salad of choice
Served here with my “Creamed Spinach”
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