Salt Roads Recipe

Beef Stroganoff

600 g beef sirloin or rump, sliced thinly across the grain

1 large onion, thinly sliced

250 g mushrooms, sliced

30 g butter

1 tbsp neutral oil

1 tbsp plain flour

1 tsp paprika (sweet, not smoked)

150 ml beef stock

200 ml sour cream

1 tsp Dijon mustard (optional, but common in modern versions)

Salt and black pepper

Slice the beef thinly across the grain. Season lightly with salt and pepper. This step is essential for tenderness.
Heat half the butter and oil in a wide pan over high heat. Add the beef in batches and sear quickly — no more than 30–45 seconds per side. Remove and set aside.
Lower the heat to medium. Add remaining butter, then cook the onions until soft and lightly golden. Add mushrooms and cook until their moisture evaporates and they begin to colour.
Stir in the flour and paprika, cooking for 1 minute. Gradually add the stock, stirring to form a smooth sauce. Simmer for 5 minutes until slightly thickened.
Reduce heat to low. Stir in sour cream and mustard (if using). Return the beef to the pan and warm gently for 2–3 minutes. Do not boil.
Taste and adjust seasoning. Serve immediately.