Go Back
–+ servings

Slow-Simmered Beef Stroganoff with Mushrooms

Author Danijela Armitage
Prep Time: 20 minutes
Cook Time: 2 hours 25 minutes
Serving Size: 4
Rating:
Pin Recipe Print Recipe

Ingredients:  

  • 2 brown onions, medium
  • ¼ cup butter, 57 grams
  • 2 Tbsp olive oil
  • 1 kg blade or rump steak
  • 2 fresh or 4 dried bay leaves
  • 1 Tbsp ground paprika
  • 1 Tbsp tomato concentrate
  • 1 tsp Dijon mustard
  • ⅛ tsp cayenne pepper
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 500 g white button mushrooms
  • 250 g lite sour cream

To serve - take your pick

  • Egg noodles
  • Oven-baked jacket potatoes
  • Mashed potatoes
  • Rice, white or brown
  • Pasta, fettuccine, pappardelle or penne.
  • Crusty bread
  • Cauliflower rice or mash
  • Quinoa

To garnish (optional)

  • Finely chopped parlsey

Method:

  • Place a large, thick-walled, heavy-bottomed pot on the stovetop. Add 2 tablespoons of butter (28g) and 2 tablespoons of olive oil. Heat over low-medium heat.
  • While the pot heats, peel and slice the brown onions into half-moons.
  • Once the pot is hot, add the onions and cook for twenty minutes, occasionally stirring.
  • While the onions cook, prepare the rump steak. Trim off excess fat using a sharp knife, and slice the steak into pieces approximately 1cm thick and 5cm long. Ensuring uniform size will help with even cooking within the 2-hour time frame.
  • At the twenty-minute mark, add the bay leaves, spices, Dijon mustard, tomato paste, pepper and salt. Mix and cook for a few minutes.
  • Add the rump steak, mix well, and turn the heat to high for a few minutes to raise the meat's temperature. Once it gently sizzles, reduce the heat to low and place the lid on.
  • Allow it to cook for two hours, stirring every thirty minutes. Leave it uncovered for the last 15 minutes to slightly reduce.
  • During its simmer time, prepare your sides. Egg noodles may only need a few minutes to cook, but roasted jacked potatoes will need to be started earlier.
  • In the last thirty minutes of simmering your stroganoff, slice the button mushrooms into thick slices (3-4 slices per mushroom). Cook over medium heat with the remaining butter until softened.
  • At the two-hour simmer mark, test a large piece of meat for tenderness (ensure it's cool first!). If it's not tender enough, simmer with the lid on for a bit longer until done.
  • Once cooked, remove the bay leafs and discard.
  • Use a slotted spoon to remove the mushrooms from fry pan and add the to the pot, along with the sour cream.
    Note: the watery liquid left behind is fabulous added to the stroganoff, but only after reducing to intensify the flavour and thicken it. To do this, once you’ve removed the mushrooms, simply turn up the heat to high for a few minutes until it thickens.
  • Mix well. Taste test and adjust salt if needed. Enjoy!

Notes:

Thank you to the most wonderful home-cook, Trudy Armitage, who inspired this recipe and has taught me so much about cooking.