Beef Stroganoff

This recipe is courtesy of our longtime employee, Yvette.  Thanks Yvette for sharing!

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Garlic Olive Oil 

Sunshine Coast Olive Oil Co. Vegan Butter Olive Oil

Sunshine Coast Olive Oil Co. Sherry Reserva Wine Vinegar

Ingredients:

1 lb lean beef thinly slices (striploin steak works best)

1 lb mushrooms – sliced

1 large onion – halved and sliced

4 tbsp Sunshine Coast Olive Oil Co. Garlic or vegan Butter Olive Oil  – divided

1/8 cup Sunshine Coast Olive Oil Co. Sherry Reserva Wine Vinegar from Spain

salt and pepper

pinch of nutmeg

1 small container (250ml) of full fat sour cream

 

Method:

In frying pan, saute onions and mushrooms in 2 tbsps of olive oil. When almost tender add sherry vinegar and let liquid reduce by half.  Remove mushrooms and onions from pan and set aside.

Add remaining 2 tbsps of olive oil to pan and saute beef until cooked.  Return mushrooms and onions to pan.  Season with salt and pepper to taste and a pinch of nutmeg.  Add sour cream and stir to combine.

Serve over rice or egg noodles.

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