This fast-cooking dish is great a great one to learn and have ready to go whenever you’re feeling uninspired in the kitchen. We love using fast cooking streak cuts like rump, sirloin or ribeye in our stroganoff for tender beef.
Our pre-sliced beef steak rump strips have been prepared for you making the cooking process even faster! Just sprinkle with a pinch of salt and pepper to prep.
Heat 1 tbsp in a large frying pan over high heat. Scatter the beef in the pan, and quickly spread it with tongs. Leave the beef untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for another 30 seconds to brown. Immediately remove onto a plate. (Don't worry about pink bits, as they will be cooked more later!)
Turn heat down to medium-high. Add butter and melt. Then add sliced onions and cook for 1 minute, then add mushrooms.
Continue cooking mushrooms until golden.
Add flour and cook stirring into the onions and mushroom mix. Add half the broth while stirring. Once incorporated, add the remaining broth.
Stir, then add sour cream (or crème fresh) and mustard. Stir until incorporated (don't worry if it looks split, the sour cream will "melt" as it heats to create a smooth creamy sauce).
Bring to simmer, then reduce heat to medium-low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including the juices). Simmer for 1 minute, then remove from stove immediately.
Serve your creamy beef stroganoff with your choice of pasta, rice or egg noodle for a deliciously satisfying meal. Enjoy!