Name: Beef stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4–5
Cuisine: AU-European
Ingredients: 600 g scotch fillet (boneless rib-eye), or sirloin; 2 tbsp vegetable oil, divided; 1 large onion, sliced; 300 g mushrooms, sliced (not too thin); 40 g (3 tbsp) butter; 2 tbsp plain flour; 500 ml (2 cups) salt-reduced beef stock; 1 tbsp Dijon mustard; 150 ml sour cream; Salt and pepper; 250–300 g pasta or egg noodles, to serve; Chopped chives (optional)

Method

Flatten steaks to about 7 mm, slice into 5 mm strips. Season with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet on high. Sear half the beef 30 seconds a side — get it out while still pink inside. Repeat with remaining oil and beef.
Lower heat to medium-high. Melt butter, cook onion 1 minute, then mushrooms until golden, scraping the brown bits.
Stir in flour 1 minute. Add stock in two lots, stirring. Stir in sour cream and mustard.
Simmer 3–5 minutes until like pouring cream. Season.
Return beef and juices, simmer 1 minute only, then take off the heat. Serve over pasta or mash.

Tip: The 30-second sear keeps the beef juicy. Do not keep simmering after the beef goes back in. Scotch fillet is the cut that makes this special.