Beef Stroganoff

Firstly, bring out the steak. It is best to use tenderized steak for this recipe.

Slice the steak into thin strips & place into a bowl.

To the steak, add salt & black pepper to taste. Add garlic powder & the steak spice/seasoning.

Mix well using your hands as this allows for the spices to be thoroughly rubbed into the steak.

Peel & chop the onion.

Next, bring out the mushrooms. I have used portabellini mushrooms – their just a smaller version of portabello mushrooms. If these aren’t available, then any type of mushrooms will do.

Rinse & slice the mushrooms. I did not remove the outer peel as this is where most of the flavor comes from.

Heat the olive oil in a medium sized pot on medium high heat. Once the oil is hot, add in the seasoned steak strips.

Mix well & allow to saute for 6-8 minutes.

Once the steak is cooked, it will turn brown in colour.

The steak will sweat out excess water.

Remove the cooked steak from the pot, without any of the excess water, Tongs may be used for this step. Place the steak into a bowl & set aside.

The water should be remaining in the pot. To that, add in the onions.

Thereafter, add in the mushrooms.

Mix well.

Allow to saute until soft for ±5 minutes.

Next, add in the butter.

As the butter melts, add in the flour.

Mix well until all the flour is absorbed.

Gradually pour in the milk & stir. Fresh cream may be used but I find that it curdles quickly, so I prefer using milk insread.

As the mixture thickens, keep adding milk & stir to reach a saucy consistency.

Once the desired consistency is reached, add in the cooked steak that was set aside earlier.

Mix well & allow to simmer for 5 minutes.

Add salt to taste & stir.

Turn off the heat.

Plate & serve. I have served this Beef Stroganoff with Penne Pasta..

Garnish with thyme (optional).

The Beef Stroganoff will thicken even more once cold, to reheat it, simply add more milk to it on the stove top & allow it to weaken.

It may also be eaten as is or with rice or noodles.