Beef Stroganoff with Beef Cubes and Jack Link’s Original Beef Jerky

Ingredients (serves 4)

Beef cubes (sirloin or similar), 500 g
Jack Link’s Original Beef Jerky, 40 g
Onion, 1 large
Champignon mushrooms, 250 g
Garlic cloves, 2
Butter or cooking oil, 2 tbsp
Beef stock, 250 ml
Sour cream or crème fraîche, 200 g
Dijon mustard, 1 tbsp
Paprika powder, 1 tsp
Salt, to taste
Black pepper, to taste
Fresh parsley, optional for garnish

Método

Cut the beef into bite-sized cubes and slice the beef jerky into thin strips. Slice the onion, mushrooms and garlic.

Heat a large pan over medium-high heat and add the butter or oil. Brown the beef cubes in batches so they develop a good sear. This takes about 5 to 7 minutes. Remove the beef from the pan and set aside.

Lower the heat slightly and add the onion to the same pan. Cook for about 5 minutes until soft and translucent. Add the mushrooms and garlic and cook for another 5 to 7 minutes, until the mushrooms release their moisture and start to brown.

Add the sliced beef jerky and stir for 1 to 2 minutes, allowing it to warm through and release flavour into the pan. Pour in the beef stock and scrape the bottom of the pan to loosen all the browned bits.

Return the beef cubes to the pan and bring the mixture to a gentle simmer. Cover loosely and let it cook for 20 to 25 minutes, stirring occasionally, until the beef is tender and the jerky has softened slightly into the sauce.

Lower the heat and stir in the sour cream or crème fraîche, Dijon mustard and paprika. Season with salt and black pepper to taste. Heat gently for 2 to 3 minutes, without boiling.

Serve immediately with pasta, rice or mashed potatoes. Finish with fresh parsley if desired.

This stroganoff combines classic comfort food with the deep, savoury flavour of beef jerky, creating a richer dish that still feels familiar and balanced.