Beef Stroganoff is a dish that will never fall out of favour. This classic recipe uses a budget cut of meat that is not only inexpensive but totally flavoursome.
500g blade steak
2 tablespoons olive oil
100ml sour cream
50ml Greek yogurt
Salt and ground black pepper to season
100ml white wine (optional)
Flour to dust meat
Cut the beef into long, thin strips, removing any fat in the process. Thinly slice the onions and fry in olive oil over a medium heat until soft. Add the mushrooms and cook until soft. Remove onions and mushrooms from the pan and set aside.
Increase the heat under the pan and flash fry the strips of beef, turning them quickly to ensure they don’t burn. When sealed, remove from the pan. Sprinkle the flour into the remaining olive oil and meat juices to thicken the sauce.
Return the mushrooms and onions to the pan and pour in the sour cream and yogurt. Season with salt and ground black pepper. Bring to the boil and add the white wine if preferred. Add the meat and reduce to a simmer. Allow beef to cook, about 10-15 minutes and serve over fluffy white rice or pasta.