Beef Stroganoff
Proper stroganoff with soured cream and mushrooms. Rich, fast, and only 4g carbs.
Ingredients
Makes 3 portions
- 450.00 grams beef sirloin or rump , sliced into thin strips
- 250.00 grams mushrooms , sliced
- 150.00 ml soured cream
- 1.00 piece(s) onion , finely sliced
- 2.00 clove(s) garlic cloves , minced
- 30.00 grams butter
- 1.00 teaspoon Dijon mustard
- 1.00 teaspoon smoked paprika
Per portion
Method
-
1
Heat half the butter in a large pan over high heat. Sear the beef strips for 2 minutes — you want colour, not grey. Remove.
⏱ About 2 mins
💡 Don't crowd the pan. Do two batches if needed.
-
2
Add the remaining butter. Cook the onion and mushrooms for 5 minutes until softened.
⏱ About 5 mins
-
3
Add garlic and paprika. Stir for 30 seconds.
⏱ About 1 mins
-
4
Return the beef. Add the soured cream and mustard. Stir gently and heat through for 3 minutes. Don't boil.
⏱ About 3 mins
💡 Boiling splits the soured cream. Keep it gentle.
-
5
Season well and serve immediately.
📦 Batch Cooking Guide
Storage
Fridge 3 days. Don't freeze — the soured cream splits.
Reheating
Gently in a pan. Add a splash of water.
Serving ideas through the week
Day 1: With cauliflower mash. Day 2: Over shredded cabbage.
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