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Beef and Mushroom Stroganoff, Aussie Style
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Classic beef and mushroom stroganoff, a comforting childhood favorite revamped with a modern twist.
Ingredients:
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 8 fresh mushrooms, sliced
  • 2 teaspoons curry powder
  • 1 pound beef top sirloin, thinly sliced
  • 2 cubes beef bouillon
  • 1.5 cups boiling water
  • 1 (6 ounce) can mushroom stems and pieces, drained
  • 0.25 cup dried shiitake mushrooms
  • 1.25 cups heavy cream
  • 1 (8 ounce) package uncooked egg noodles
Instructions:
  • In a large skillet over medium heat, melt the butter until sizzling. Add the onion, garlic, and fresh mushrooms and sauté until the onions turn translucent. Stir in the curry powder until fully incorporated. Then, add the meat strips to the skillet and cook until they are golden brown all over.
  • Dissolve bouillon cubes in boiling water, then pour into the skillet. Add mushroom stems, pieces, and dried shiitake mushrooms. Simmer over medium heat until most of the liquid evaporates, about 20 minutes.
  • While you wait, heat a large pot of salted water until boiling. Add the noodles and cook until tender, approximately 7 minutes. Drain the noodles.
  • Lower the skillet heat to low, then add the cream while continuously stirring until the sauce is uniform in color. Let it simmer for approximately 5 minutes, making sure not to bring it to a boil. Serve the sauce over noodles.

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