Does Creme Fraice Go in Beef Stroganof

This delicious beef stroganoff recipe will become your go to recipe. Tender juicy beef slices swimming in tasty creamy mushroom gravy. On the table to feed your hungry family in 30 minutes.

Sick of chewy beef swimming in tasteless stroganoff sauce? Then look no further. This my friends is the recipe you have been looking for! Plus it's a one pot or should I say, one pan dish.

Actually this is my mum's beef stroganoff recipe, and it's a firm family favourite. I hope you love this beef stroganoff recipe as much as my family does.

Sara xxx

Ingredients

1. Creme Fraiche/Sour Cream: If you don't have crème fraiche in the fridge or don't want to pay a premium for it, you can substitute sour cream without a problem. My mum always used sour cream.
2. Scotch Fillet: I use scotch fillet for my beef stroganoff, also known as boneless rib eye.
3. Olive Oil: Use light in flavour olive oil, not extra virgin.
4. Water: Readily available in most modering kitchens.
5. Mushrooms: Fresh mushrooms, not dried. You can use Swiss brown or button mushrooms.
6. Garlic: If your garlic cloves are on the small side, feel free to add an additional clove.
7. Salt & Pepper: For seasoning, ground black pepper and sea salt.
8. Paprika: I use sweet paprika, but you can also use smoked, don't use hot paprika.
9. Worcestershire Sauce: Adds a little zing to the stroganoff sauce, and rounds the flavour.
10. Parsley (not pictured): Thrown in some chopped fresh parsley at the last moment for a touch of colour and freshness.

The Best Cut of Beef

For perfect tasting and tender beef stroganoff you need to adhere to the quick sear method. Searing slices of beef on a high heat quickly.

As it is a quick cooking method, to have a tender result you will need to start with a tender cut of beef. Tough cuts are great for long and slow cooking.

• Scotch fillet (pictured in the ingredients) - also called boneless rib eye
• Sirloin - also called New York Steak or Porterhouse
• Beef Eye Fillet - also called beef tenderloin
• Rump steak, be sure to slice the meat against the grain so the strips aren't tough

  There are a few recipes floating around that use beef mince/ground beef which I find a little strange. Using beef mince/ground beef, while I am sure it is delicious, does not a beef stroganoff recipe make.

The Importance of Quickly Searing Beef

How many times have you had a chewy beef stroganoff? The secret to keeping it tender is in the searing. The other secret is not over crowding your pan.

Use a large heavy base frying pan. Cook your beef in two batches, three if your pan is on the smaller side. The beef strips should only be in the pan for a minute to quickly brown on either side. Then you remove them and set aside.

If you overcrowd your pan the beef will stew and not brown. You want the beef to brown. Browning is caramelisation and that equals flavour.

What to Serve with Beef Stroganoff

Beef Stroganoff is a warm comforting dish. There are two things that should be served with it. Something that will help mop up all that delicious creamy sauce. Plus a vegetable component.

• Pasta Noodles
• Pan fried pasta noodles (spirals/bow ties/etc). Melt butter in a pan and sauté some thinly sliced onion, then add some cooked pasta. Fry until caramelised crunchy spots start to appear.
• Parmentier Potatoes
• Creamy Polenta
• Mashed Potato
• French Peas
• Green Salad
• Roasted Dutch Carrots
• Roasted Bacon Fat Potatoes
• Steamed Mixed Vegetables

How to Make Beef Stroganoff

1. Heat half the oil in a large non-stick frying pan.
   
2. Over a high heat fry half the scotch fillet strips until browned.  Remove and place in a bowl.  Repeat with the rest of the scotch fillet strips. Take note of my searing instructions above!
   
3. Add the remaining olive oil to the frypan and mushrooms and cook for 3-4 minutes.
   
4. Then add garlic and a pinch of salt and pepper.  Continue cooking the mushrooms until golden.
   
5. Add sweet paprika, Worcestershire sauce, crème fraiche (or sour cream), water, and any juices that have been released by the resting beef.
   
6. Bring mixture to a simmer and add the beef back to the pan.
   
7. Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.
   
8. Toss in the parsley and stir through just before serving.
   Serve beef stroganoff with polenta or noodles and a fresh green salad.

Boeuf Stroganoff Quick and Easy

This delicious boeuf stroganoff (beef stroganoff) will become your go to recipe. Tender juicy beef slices swimming in tasty creamy mushroom gravy.

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course

Cuisine Hungarian

Servings 4 people

Calories 486 kcal

• ▢ 40 ml (2 tablespoons) olive oil
• ▢ 600 grams scotch fillet (rib eye) | trimmed and sliced into thin strips
• ▢ 300 grams swiss brown mushrooms | sliced
• ▢ 2 garlic cloves | minced
• ▢ sea salt and pepper
• ▢ 15 grams (1 ½ teaspoons) sweet paprika
• ▢ 30 ml (1 ½ tablespoons) Worcestershire sauce
• ▢ 250 grams (1 cups) creme fraiche
• ▢ 60 ml (¼ cup) water
• ▢ 1 tablespoon parsley | finely chopped

• Heat half the oil in a large non stick frying pan.

• Over a high heat sear half the scotch fillet strips until just browned.  Remove and place in a bowl.  Repeat with the rest of the scotch fillet strips.

• Add the remaining olive oil to the fry pan.  Add the mushrooms and cook for 3-4 minutes.

• Add garlic and a pinch of salt and pepper.  Continue cooking the mushrooms until golden.

• Add sweet paprika, Worcestershire sauce, crème fraiche, water and any juices that have been released by the resting beef strips.

• Bring mixture to a simmer and add beef strips.

• Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.

• Toss in the parsley and stir through just before serving.

• Serve with polenta or noodles and a fresh green salad.

SCOTCH FILLET

Also known as boneless rib eye. If you would rather use rump steak you can, just be sure to cut against the grain of the meat to aid keeping your beef as tender as possible.

CRÈME FRAICHE

If you don't have crème fraiche in the fridge or don't want to pay a premium for it, you can substitute sour cream without a problem.

WHAT TO DO WITH LEFTOVER S

I doubt there will be leftovers, but if there are you can store them in an airtight container in the fridge for a couple of days. Alternatively, you can freeze any leftovers.

GENERAL COOK'S NOTES

All oven temperatures are for a conventional oven, if using fan-forced lower the temperature by 20 Deg C (70 Deg F).

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

• 1 teaspoon equals 5ml
• 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
• 1 cup equals 250ml (Nth America use 237ml)
• 4 teaspoons equals 1 tablespoon
• I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

Calories: 486 kcal Carbohydrates: 10 g Protein: 34 g Fat: 35 g Saturated Fat: 15 g Cholesterol: 113 mg Sodium: 190 mg Potassium: 939 mg Fiber: 1 g Sugar: 2 g Vitamin A: 597 IU Vitamin C: 2 mg Calcium: 122 mg Iron: 3 mg

Keyword quick recipe using beef, recipe using swiss brown mushrooms, what is the best hungarian recipe

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