Beef Stroganoff

Method:

Heat a large frying pan, add oil, and heat to smoking point.

Quickly sear the beef strips (in batches). Do not cook through, just brown the outsides.

Season.

Remove the strips from the pan and set aside.

Reduce the heat to medium-high and add the butter.

Add the onions and sauté them until softened.

Add the mushrooms and sauté them until they've released their water.

Add flour and stir for ± 1 minute.

Dissolve the Beef Stock in the 2 cups of water.

Add 1 cup of Beef Stock.

Stir, and once it’s incorporated, add the remaining stock.

Stir in the sour cream, Dijon mustard, and Steakhouse Pepper Flavour Bomb sachets.

Bring to a simmer, then reduce the heat to a medium-low and continue simmering for 5 minutes or until the sauce starts to thicken.

Once thickened, add the beef strips (and any remaining juices) back into the sauce.

Reheat only. Don’t boil or the meat may toughen.

Serve over pasta or rice.