Name: Beef stroganoff
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 450 g Beef Sirloin cut into strips; 4 tbsp ghee; 1/2 medium onion finely chopped; 225 g brown mushrooms thinly sliced; 1 garlic clove finely chopped; 1 tbsp guar gum; 1 cup beef broth or stock; 3/4 cup double-thick cream; 1/4 cup sour cream; 1/2 tbsp Dijon mustard; salt and black pepper

Recipe Disclaimer

Tap for method

Ingredients (11)

450 g	Beef Sirloin — cut into strips
4 tbsp	ghee
1/2	medium onion — finely chopped
225 g	brown mushrooms — thinly sliced
1	garlic clove — finely chopped
1 tbsp	guar gum
1 cup	beef broth — or stock
3/4 cup	double-thick cream
1/4 cup	sour cream
1/2 tbsp	Dijon mustard
	salt and black pepper

Tap for ingredients

Method:

Fry a single layer of steak strips in 2 tablespoons of ghee over medium to high heat for 1 minute per side until just browned. Cook in batches so you don’t overcrowd the pan. Transfer the beef to a plate and cover to keep warm.

Add the remaining ghee to the pan and then add the onion and mushrooms. Sauté until soft and lightly browned.

Add the garlic and sauté for 1 minute.

Add the guar gum and sauté for another minute, stirring constantly.

Pour in the beef broth or stock and whipping cream. Stir, then simmer for another 1–2 minutes until slightly thickened.

Stir a few tablespoons of the sauce into the sour cream to prevent curdling. Add the sour cream sauce mixture to the pan, stirring constantly.

Stir in the mustard and season with salt and pepper. Simmer until the sauce is creamy.

Return the beef strips and juices to the pan. Stir for 1–2 minutes and then remove from the heat and serve.

Recipe extract from from Tim Noakes’ latest book, Eat Right Revolution.