9Honey's Every Day Kitchen cook-along: classic beef and mushroom stroganoff

Did you know beef stroganoff is one of the most searched for recipes on the web? But c'mon — when you know how good it can be, it's not such a surprise.

There's something very beguiling about this typically beef and mushroom sour cream sauce, with its velvety richness and deep mushroom flavours, that just keeps us coming back for more.

So, I thought it was about time I share my favourite recipe for this forever popular dish in an Every Day Kitchen cook-along video recipe.

When you see how easy it is, you'll want to make it for dinner tonight, and honestly, what's not to love about a creamy, steak and mushroom sauce that you serve over pasta (or rice if you like)? It's like all our favourite things hopped into bed together and made the perfect dish.

So go on, give in to your cravings, because it's a meal the whole family will love… and it can make just a little bit of steak go a very long way.

Jane's classic beef stroganoff recipe

Ingredients:

• 200g thin steak strips (scotch fillet is excellent)
• olive oil
• 1 brown onion
• 200g Swiss brown mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons plain flour
• 1½ cups beef stock
• 1 tablespoon Dijon mustard
• 1 teaspoon horseradish cream
• ⅔ cup sour cream
• salt and pepper to season
• cooked pasta or rice, to serve

Method:

1. In a very hot pan, heat a little olive oil and quickly fry off your beef strips to just sear and brown them—do not cook them through at this point. Remove them from the pan and set aside. You may need to do this in batches to keep the pan nice and hot and avoid stewing the beef.
2. Once the beef has been removed from the pan, add another dash of olive oil and then sautee the onion until translucent. Toss in the mushrooms and cook until just colouring and releasing juices. Stir in the plain flour and then, continuing the stir, slowly mix in the beef stock. Bring to a gentle simmer.
3. Add in the sour cream and allow it to slowly melt in while stirring. Then mix in your Dijon and horseradish cream. Simmer gently to thicken slightly, 2-3 minutes. Add the beef strips back in and allow them to finish cooking on a gentle simmer – about 5 minutes. Serve over cooked pasta, sprinkled with herbs of your choice and seasoned with freshly cracked black pepper

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