I have always fancied making this dish, but I was a little worried about attempting it because a few people have told me that overcooking the meat ruins the dish and the point between cooked and overcooked is a fine line.
I decided to give it a go a few weeks ago and I was pleased with how the dish turned out. I arrived home on Friday to discover my Dad had gone shopping and purchased ready cut beef stroganoff strips. I was again wary because I had previously used large chunks of sirloin steak to prevent overcooking. Thin strips would overcook much more quickly. However, I cooked this version for a shorter period and it also turned out well.
1.5 kg beef (chunks take longer to cook, strips cook quicker)
4 cups beef broth
2 cups double cream yogurt
2 teaspoons mustard powder
1 1/2 large onions, diced
250 grams chopped button mushrooms
1/4 cup plain flour
salt and pepper to taste
In a bowl, cover the beef chunks with flour, salt and pepper. In a large saucepan, brown the meat and set aside. Add more olive oil and cook the onion and the mushrooms until they are soft. Add the beef broth and bring to the boil. Reduce to a simmer and add the yogurt and mustard. Allow to thicken. Add back the meat and simmer for between 10 and 20 minutes depending on the thickness of the meat.