Julie Goodwin's beef stroganoff

Thinly sliced beef is key to the ultimate beef stroganoff. To make this easier, place the steak flat in the freezer for 30 minutes to 1 hour, which will firm it up and allow you to slice it finely.

Beef Stroganoff Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 50 g (⅓ cup) plain flour
• ½ tsp salt
• ¼ tsp ground white pepper
• 2 tsp smoked sweet paprika
• 1 kg round steak, trimmed and very thinly sliced (see note)
• 80 ml (⅓ cup) vegetable oil
• 300 g button mushrooms, sliced
• 3 garlic cloves, chopped
• 60 g (¼ cup) tomato paste
• 125 ml (½ cup) beef stock
• 2 tbsp Worcestershire sauce
• 300 ml sour cream
• cooked spiral pasta or rice, and steamed green beans and broccoli, to serve

Instructions

1. In a large bowl, combine the flour, salt, pepper and paprika. Toss the beef strips thoroughly through the mixture.
2. Heat 1 tablespoon of the oil in a large, non-stick frying pan over high heat until it is just smoking. Add one third of the beef mixture to the pan and toss for 2 minutes or until golden brown. It is important to have a large enough pan and not to overcrowd it. Remove the beef and set aside, then repeat with the remaining oil and beef mixture.
3. Reduce the heat to medium-high. Place the last tablespoon of oil in the pan and sauté the mushrooms and garlic until softened. Add the tomato paste and stir for a further minute. Add the stock, Worcestershire sauce and sour cream and stir to combine well. Return the beef to the pan and stir for 1–2 minutes or until well combined and warmed through.
4. Serve with pasta or rice and steamed green beans or broccoli.

Note

• It is critical that the beef is sliced very thinly for this recipe. To make this easier, place the steak flat in the freezer for 30 minutes – 1 hour or until firmed but not frozen through. After slicing allow the meat to return to room temperature before cooking.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.