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Merry

Authentic Russian Beef Stroganoff

This Scotch Fillet with Creamy Mushroom Sauce is a steakhouse-quality meal you can make at home with ease. Juicy, tender steak is perfectly seared and paired with a rich, velvety mushroom sauce made with butter, Dijon mustard, and sour cream. Whether you're preparing a special dinner or simply craving an indulgent meal, this recipe delivers big flavors with minimal effort. Serve it with mashed potatoes, roasted vegetables, or buttered noodles for the ultimate comfort meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 -3 servings
Course: Main Course
Cuisine: Steakhouse-style
Ingredients Method Notes

Ingredients
  

  • 600 g scotch fillet steak boneless ribeye
  • 2 tablespoons vegetable oil divided
  • 1 large onion or 2 small onions, sliced
  • 300 g mushrooms sliced (not too thin)
  • 40 g butter
  • 2 tablespoons plain flour
  • 500 ml beef broth preferably reduced-salt
  • 1 tablespoon Dijon mustard
  • 150 ml sour cream
  • Salt and black pepper to taste

Method
 

  1. Prepare the Steak
  2. Let the scotch fillet steak sit at room temperature for 30 minutes before cooking.
  3. Season both sides generously with salt and black pepper.
  4. Sear the Steak
  5. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until hot.
  6. Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or adjust based on your preferred doneness.
  7. Remove the steak from the pan, cover with foil, and let it rest while preparing the sauce.
  8. Cook the Onions & Mushrooms
  9. Add the remaining tablespoon of oil to the same skillet.
  10. Sauté the onions for 2-3 minutes until soft, then add the mushrooms and cook for another 5-6 minutes until tender.
  11. Make the Sauce
  12. Reduce the heat to medium. Push the onions and mushrooms to the side and melt the butter in the center.
  13. Stir in the flour and cook for 1-2 minutes, stirring continuously to form a roux.
  14. Gradually add the beef broth while stirring to create a smooth sauce.
  15. Stir in Dijon mustard and let the sauce simmer for 3-4 minutes until it thickens.
  16. Finish with Sour Cream
  17. Reduce the heat to low and stir in the sour cream.
  18. Taste and adjust seasoning with salt and black pepper.
  19. Serve
  20. Slice the rested steak and serve it topped with the creamy mushroom sauce.
  21. Enjoy with mashed potatoes, roasted vegetables, or buttered noodles.

Notes

    • Letting the steak rest before slicing helps retain its juices.
    • For a deeper flavor, add a splash of Worcestershire sauce to the mushroom sauce.
    • Use a cast-iron skillet for the best sear on the steak.
    • If the sauce thickens too much, add a little more beef broth to loosen it.
    • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

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