Beef Scotch Fillet Stroganoff
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Beef Scotch Fillet Stroganoff
Recipe by Courtney Roulston
Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
1 x 4-pack Coles thin-cut scotch fillet beef
1 tbs extra virgin olive oil
30 g butter
1 brown onion, peeled and sliced
2 cloves garlic, peeled and finely sliced
300 g small Swiss brown mushrooms, sliced
1 tbs tomato paste
1 tsp sweet paprika
1 tbs plain flour
2 tsp Dijon mustard
1 cup low-salt beef stock
1 tbs Worcestershire sauce
100 g sour cream
¼ cup chopped flat parsley, to garnish
Method
Heat a frying pan over medium-high heat. Season steaks with salt and drizzle with oil. Cook for 2 minutes on each side, or until caramelized. Remove and set aside on a plate to rest.
Using the same pan, add butter, onion, and garlic. Cook for 1–2 minutes, then add mushrooms. Cook, stirring occasionally, for 3–4 minutes or until softened.
Stir in tomato paste and cook for 1 minute. Add paprika, flour, mustard, stock, Worcestershire sauce, and a pinch of salt and pepper. Bring to a gentle simmer and reduce slightly. Stir through sour cream.
Return steaks to the pan along with any juices. Warm in the sauce for 1–2 minutes. Garnish with parsley before serving.
