Hint: If you want to absolutely ensure tender beef stroganoff, the best way is to marinate the beef overnight in your favourite ZEG Sauces.

Remember: To prevent curdling of the sour cream, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan.

Cooking

  1. Use a mallet or rolling pin to flatten the 1.2 lb of steak to about 1/3″ thick. Slice into strips (cut long ones in half) and discard any excess fat.
  2. Sprinkle with a pinch of salt and pepper.
  3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it around with tongs. Leave untouched for 30 seconds until browned. Turn beef and leave untouched for 30 more seconds to brown. Immediately remove and put on a plate to rest. The meat will continue to cook in the gravy later on.
  4. Add remaining 1 tbsp oil and repeat with remaining beef.
  5. Turn heat down to medium high. Add 3 tbsp butter and melt. Then add 1 large sliced onion and cook for 1 minute, then 10 oz of sliced mushrooms.
  6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (extra flavour).
  7. Add 2 tbsp flour and cook, stirring for 1 minute.
  8. Add 1 cup of beef broth (preferably salt reduced) while stirring. Once incorporated add another 1 cup of beef broth.
  9. Stir, then add 2/3 of a cup of sour cream and 1 tbsp of your favourite ZEG Sauces. Stir until well mixed.
  10. Bring to simmer, then reduce heat to medium low. Once the sauce thickens to the consistency of pouring cream (3 – 5 minutes), add beef back in (including plate juices).
  11. Simmer for 1 minute, then remove from stove immediately. Serve hot over pasta or egg noodles, sprinkled with chives if desired. Enjoy!