Super Butcher Eye Fillet Tails make the best stroganoff! Using lean, tender eye fillet makes this recipe easy and quick!
We've all had a granny and she has probably made a stroganoff for us once or twice in our lives.. I always used to dream of recreating it at home, but never quite made it.
Then we found Gourmet Granny's and knew we had to have it in our stores!
We will tell you 99% of the time to steer clear of a packet mix as the flavour usually isn't there, but Gourmet Granny's secret ingredients - just like our granny's before her makes this unrecognizable as a packet mix.
We recommend Eye Fillet Tails for this recipe as they are much cheaper than regular eye fillet, barely more expensive than your regular cuts of stir-fry beef. They are also incredibly tender and only take a couple of minutes to cook when cut into strips (our butchers can do this for you).
Eye Fillet Beef Stroganoff
Easy Dinner Ideas
Split your eye fillet tail strips into 3 batches.
Bring a skillet to high heat, lightly oiled. You will know the pan is hot enough when the oil starts to smoke.
Working in batches, add the eye fillet tails to the pan, frying for 1 minute each side. Do not overcrowd the pan as the meat will begin to stew.
Between batches, transfer the eye fillet and juices to a covered bowl. Repeat this until all the eye fillet has been cooked.
Once all your eye fillet is in the bowl, lightly oil the pan again and bring down to a medium-low heat.
Add onion, saute until translucent.
Add mushrooms to the pan, continue to saute until lightly browned and beginning to wilt.
Transfer the mushroom mixture to the bowl with the eye fillet.
In the pan, add 200ML water and 42g Gourmet Granny's Stroganoff mixture. Bring to the boil while stirring quickly. (As the water heats, make sure to use a wooden spoon or spatula to scrape any stuck bits from the bottom of the pan - this adds flavour).
Add 2 Dollops (Approx 100g) Sour Cream to the mixture in the pan, whisking frequently to break it up until the sauce consumes it.
Cover the pan and bring to the boil. Cook for 5 minutes.
Remove the lid and reduce the heat to medium-low.
Reintroduce the eye fillet, onion and mushroom mixture. Stir thoroughly for 2-3 minutes.
Serve with rice, pasta, or crusty bread.
Garnish with spring onions, extra sour cream and enjoy!
We prefer to use eye fillet tails for this recipe as they are infinitely more tender than your regular supermarket style stir-fry beef. The trade off is generally that they are not as flavoursome, but the big flavours in this stroganoff mean you'll never know!
A tender cut makes this recipe much quicker to cook, and using Gourmet Granny's packet mix is not only delicious, but makes this even easier!