Beef Stroganoff is a classic Russian dish known for its tender beef, creamy sauce, and savory flavors. It’s rich, comforting, and perfect served over noodles, rice, or mashed potatoes.
Ingredients (Serves 4)
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup (240 ml) beef broth
- 1 tbsp Dijon mustard
- 1 cup (240 ml) sour cream
- 2 tbsp butter
- 2 tbsp flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Prepare the beef:
- Pat beef slices dry and season with salt and pepper.
- In a large skillet, heat 1 tbsp butter over medium-high heat.
- Quickly sear beef until browned but not fully cooked. Remove and set aside.
- Cook the vegetables:
- In the same skillet, add the remaining butter.
- Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms are browned.
- Make the sauce:
- Sprinkle flour over vegetables (optional, for thickening). Stir well.
- Add beef broth and Dijon mustard, stirring until smooth. Simmer for 2–3 minutes.
- Finish the dish:
- Lower heat and stir in sour cream.
- Return beef to the pan and cook just until heated through. Avoid boiling, or sour cream may curdle.
- Serve:
- Plate over cooked noodles or rice.
- Garnish with fresh parsley.
Tips for Best Results
- Use high-quality, tender beef and slice thinly against the grain.
- Don’t overcook the beef; it should stay tender.
- For extra flavor, a splash of white wine or Worcestershire sauce can be added to the sauce.
If you want, I can give a quick 20-minute Beef Stroganoff recipe that’s weeknight-friendly but still tastes like a restaurant version.
Do you want me to do that?
