cheat’s beef stroganoff

with creamy polenta

  • 2 tablespoons extra virgin olive oil
  • 600g scotch fillet steak, trimmed and cut into thin strips 
  • 300g Swiss brown mushrooms, chopped 
  • sea salt and cracked black pepper 
  • 1 tablespoon Worcestershire sauce 
  • 1 cup (240g) sour cream 
  • ¼ cup (60ml) water 
  • 1 litre milk 
  • 1 cup (170g) instant polenta 
  • ½ cup (140g) store-bought caramelised onion relish, to serve 
  • watercress sprigs, to serve
  1. Heat half the oil in a large non-stick frying pan over high heat. 
  2. Add the beef and cook, turning, for 2–3 minutes or until just seared. Remove from the pan and keep warm. 
  3. Heat the remaining oil in the pan and add the mushroom, salt and pepper and cook, stirring, for 6 minutes or until golden. 
  4. Add the Worcestershire sauce, sour cream and water and bring to a simmer. 
  5. Add the beef and cook for a further 3 minutes.
  6. While the sauce is cooking, place the milk, salt and pepper in a large saucepan over medium heat and bring to a simmer. Gradually add the polenta and cook, whisking, for 2–3 minutes or until thickened. 
  7. Divide the polenta between serving plates and top with the stroganoff, caramelised onion and watercress to serve. Serves 4.
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