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Beef Stroganoff

Beef Stroganoff

Beef Stroganoff

Recipe Ingredients: 

  • 3 teaspoons Kisan Canola Cooking Oil
  • 500 gms. undercut (fillet steak)
  • 4 large Portobello mushrooms, stemmed, halved and thinly sliced
  • Onion, 1 large sliced
  • Butter 1 tbsp.
  • Garlic cloves chopped 2
  • Dried thyme leaves 3/4 teaspoon
  • Salt 1/2 teaspoon
  • Pepper 1/2 teaspoon freshly ground
  • All-purpose flour 3 tbsp.
  • Beef broth14 ounces
  • Worcestershire sauce 1 tsp.
  • Reduced-fat sour cream 1/2 cup
  • Chopped fresh chives or parsley

Recipe Method: 

  • Heat oil in large skillet (shimmering not smoking)
  • Cook steak for 3-4 minutes until brown. (The meat will be rare, but will continue to cook as it rests.)
  • Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
  • Heat butter and a few drops of oil in the skillet over medium heat.
  • Add onion and garlic and sauté for 2 minutes
  • Add the mushrooms, thyme, salt and pepper and cook, until the vegetables are very tender and lightly browned, stir occasionally.
  • Sprinkle flour over the vegetables; stir to coat.
  • Add broth and bring to a boil.
  • Turn the heat to low and the mixture will thicken in few minutes.
  • Stir in the sliced steak and any accumulated juices.
  • Remove from the heat and stir in the sour cream and chives.
  • Serve Hot!

Recipe Tips:

Meet your Meat's Solution
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it.