Lakeside Beef Stroganoff

In this recipe, we’ve gone with a more budget-friendly option: flatiron wagyu steak from Lakeside. As you can see in the video, it’s still unbelievably high-quality, with beautiful marbling that makes it perfect for this dish. Of course, you can use any steak cut that’s suited to quick cooking and eating medium rare.

Although it may look like a stew, Stroganoff actually comes together and cooks very quickly. It requires a premium cut of beef that’s seared over high heat to achieve a beautiful crust, while keeping the inside medium rare for tender, juicy bites. The seared meat is then added back to the sauce just before serving so it doesn’t overcook to maintain its flavour and text

Ingredients:

• 500g beef – traditionally beef tenderloin is used but here we used this fantastic lakeside wagyu flatiron
• 2 tbsp oil
• 250g mushrooms – I like to tear the mushrooms rather than slice as it gives them a more interesting look
• 2.5 tbsp butter
• 2 shallots – diced
• 2 garlic cloves -sliced
• 1 sprig thyme
• 1.5 tbsp all-purpose flour
• ½ cup white wine
• ½ cup beef stock
• Pinch of nutmeg
• 1/2 teaspoon paprika – you can adjust this to taste
• 1 tsp Dijon mustard
• 100ml heavy cream
• 4 tbsp sour cream or crème fraîche
• Salt and pepper to taste
• Chopped parsley for garnish
• Buttery egg noodles for serving

Method

1. Heat a large skillet over high heat with the oil. Season the beef with salt and pepper, then sear in batches until browned on both sides. Only season the beef immediately before searing (otherwise the salt will draw out moisture making it harder to get a nice sear) and you don’t want to cook the beef through – ideally the beef will be medium rare in the centre. Remove and set aside.
2. Melt 1 tbsp. of butter in the same pan over medium heat. Sauté the mushrooms until golden brown. Remove and set aside.
3. Add the remaining butter to the pan and sauté the shallots and garlic until softened. Add the thyme, sprinkle the flour over the mixture, and cook for 1–2 minutes.
4. Pour in the wine, scraping the pan to deglaze. Simmer for 2 minutes, then add the beef stock. Reduce for 5 minutes, allowing the sauce to thicken.
5. Stir in the cream, paprika, nutmeg, and Dijon mustard. Simmer for 2 minutes until smooth.
6. Add the mushrooms and beef back to the pan along with any juices. Toss gently to coat and heat through. Remove from heat and stir in the sour cream. Taste and adjust the seasoning.
7. Serve over buttery egg noodles and garnish with chopped parsley. And enjoy on a cold winter night with a big glass of red wine!