Get ready for the creamiest, tastiest best beef stroganoff ever – my extra ingredients really do make all the difference.
Marion’s Best Beef Stroganoff
2 x 250g/9 oz steaks (try for a tender cut like rib eye, rib fillet, sirloin or striploin)
2 tbsp soy sauce
1 tbsp vegetable oil
4 tbsp (50g/1.7 oz) butter, plus 1 tbsp extra
300g (10 oz) button mushrooms, quartered
1 shallot, finely diced
1½ cups beef stock
1 tbsp miso paste
1 tbsp mustard
2 tsp sweet paprika
1 cup thickened cream (also called heavy cream or pouring cream)
1 tsp corn flour (cornstarch) mixed with 1 tbsp water
300g (10 oz) dried pasta (e.g. pappardelle, spirals or penne)
finely chopped fresh parsley, to serve
- Use a sharp knife to poke lots of little holes in your steaks. Then combine the steaks with the soy sauce and allow to marinate for 10 minutes.
- Heat the vegetable oil in a large frying pan over high heat. Sear the steaks for 2 minutes each side or until slightly charred. Transfer the steaks to a cutting board and allow to rest (the steaks will still be rare at this point).
- In the meantime, place the pan back onto a medium-high heat (without cleaning it). Add the butter and when the butter is foaming, add the mushrooms. Without stirring, allow them to sear for a minute or until they start to turn golden. Then flip and turn them over. Toss through the shallots and cook for another minute.
- Pour in the beef stock. Then stir through the miso paste, mustard and sweet paprika. Simmer for 5 minutes. Then reduce the heat to low and stir through the cream.
- Cut the rested steaks into thick slices. Add the beef into the cream sauce and allow to gently simmer for half a minute. Stir through the corn flour mixture and simmer for another minute or until the sauce has thickened slightly and the beef is just cooked through. Keep warm.
- Cook the pasta according to packet instructions. Drain and stir through the extra butter. Divide among serving bowls and top with the beef stroganoff. Sprinkle over the parsley and serve.
