Ingredients

Method

• 1 T butter
• 1 T sunflower oil
• 1 onion, finely chopped
• 250 g button mushrooms, halved (I like to tear them in half)
• 500 g sirloin steak, cut into strips (or ready cut from Woolworths)
• 2 garlic cloves, chopped
• 1/4 cup brandy, dry sherry or white wine
• 1/2 cup beef stock
• 1 cup sour cream
• Sea salt and freshly ground black pepper, to taste
• Rice or tagliatelle, for serving

Method

Ingredients

Heat the butter and oil in a frying pan (I like to use a cast-iron one) and cook the onions and mushrooms over a medium heat until browned, about 6 minutes.

Remove from the heat and add the steak to the hot pan. Return to the heat and cook for 3 minutes.

Add the brandy, sherry or wine and cook for 1 minute.

Return the onion and mushrooms to the pan with the steak.

Add the beef stock and cook until it starts to bubble, then add the sour cream and season. Serve with rice or fresh tagliatelle and a sprinkling of chopped parsley if you like.

Cook's note: When it comes to stroganoff, Abigail Donnelly prefers to use fillet as it’s softer when cooked. But here she shares her mom’s classic recipe that she used to make for almost every dinner party she had when she was growing up.

It's optional to use a can of mushroom soup instead of the stock.