Beef Stroganoff

Ingredients

Instructions

1. Cut the beef into bite-sized cubes, about 2.5 cm. Toss with the salt and freshly ground allspice, then refrigerate uncovered for 2 hours.
2. Melt most of the butter in a deep skillet over medium heat. Brown the beef in batches for 1-2 minutes per side, avoiding overcrowding. Remove the meat and set aside.
3. Drain the remaining butter and juices from the pan, leaving the browned fond stuck to the bottom for flavour.
4. Melt the remaining butter in the pan. Add the flour and stir until smooth. Cook, stirring constantly, for about 4 minutes until light brown.
5. Slowly add the beef stock, stirring constantly and scraping up the fond. Bring to a simmer, then stir in the mustard and black pepper. Simmer for 2-3 minutes until thickened.
6. Stir in the sour cream until fully incorporated.
7. Add the browned beef back to the sauce and stir to coat. Simmer for about 2 minutes, then serve.