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Dinner

Beef Stroganoff

Beef Stroganoff is the perfect comfort food dish for those cold winter nights we're all experiencing! Tender beef and mushrooms in a sour cream-based sauce will satisfy even the most discriminating palate!

Servings: 4
Total Time: 30m
Prep Time: 15m
Cooking Time: 15m
Beef Stroganoff

Ingredients

  • 600g scotch fillet steak
  • 2tbsp avocado oil
  • 1 large onion
  • 300g mushrooms
  • 40g butter
  • 500ml beef broth
  • 150ml light sour cream
  • Chives
  • Salt and pepper to taste

    READY TO COOK!

    Make this recipe using our Featherweights Casserole

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Preparation Instructions

  1. Flatten the steaks with your fist or a rolling pin until they are approximately 3/4 cm thick. Remove extra fat and cut into small cubes or strips
  2. In a Featherweights Casserole over medium heat, warm 1 tablespoon of oil. Add beef. 30 seconds should pass with no movement till browned. Start to turn the meat until fully cooked. Remove right away onto a platter. Don't be concerned about the bare inside or the pink portions.
  3. Reduce the heat to medium-low. Butter is added; melt. Add the onions for a minute, add the mushrooms afterwards. Cook the mushrooms and onions together until soft.
  4. Add beef back in the pot.
  5. Slowly pour the beef broth whilst cooking and let it cook for 10 minutes.
  6. Turn off the heat, add sour cream and don't worry if it appears split; the sour cream will "melt" as it is heated as you stir.
  7. Salt and pepper should be adjusted to taste.
  8. Finish with some chopped chives.
  9. Serve with fusilli pasta or your favourite egg noodles.

Tips

For a truly satisfying treat, serve over buttered pasta.