Recipes

Classic Beef Stroganoff with Rump Steak

Rump steak, with its rich beefy flavor and tender texture when sliced thinly, is perfect for quick-cooked dishes like Beef Stroganoff. This creamy, comforting Russian-inspired meal features strips of rump steak simmered in a luscious sour cream mushroom sauce, served over buttered egg noodles or rice. It’s a great way to transform this cut into a full, satisfying meal.

Ingredients (serves 6-8):

• 800g rump steak, thinly sliced into strips

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 400g mushrooms, sliced (button or cremini)

• 2 tbsp plain flour

• 250ml beef stock

• 200ml sour cream

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

For serving:

• 400g egg noodles or cooked rice

• 2 tbsp butter

• Salt, to taste

Instructions:

1. Cook the noodles or rice:
   Boil egg noodles according to package instructions, drain, then toss with butter and a pinch of salt. Alternatively, cook rice to serve alongside.

2. Prepare the beef:
   Heat olive oil in a large frying pan or skillet over medium-high heat. Quickly sear the rump steak strips in batches for 1-2 minutes until browned but still pink inside. Remove beef from the pan and set aside.

3. Cook the vegetables:
   In the same pan, add onions and garlic, sauté for 2-3 minutes until softened. Add mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.

4. Make the sauce:
   Sprinkle flour over the mushrooms and stir for 1 minute to cook out the raw flavor. Gradually pour in beef stock, stirring continuously until the sauce thickens.

5. Combine and simmer:
   Reduce heat to low, stir in sour cream, Dijon mustard, and Worcestershire sauce. Return beef strips to the pan and gently heat through (avoid boiling to prevent curdling). Season with salt and black pepper.

Seasoning & Serving: 

Spoon the beef stroganoff over buttered egg noodles or rice, and garnish with fresh parsley. This dish is best served hot, with the creamy sauce coating tender beef strips and soft noodles or rice. Add a fresh green side salad or steamed green beans for a balanced plate.

Link to source!

https://www.jamieoliver.com/recipes/beef/beef-stroganoff/