Beef Stroganoff
A Russian classic of thinly sliced beef and mushrooms in a sour cream sauce, served over egg noodles or rice. Searing the beef fast keeps it tender — a comforting one-pan dish.
Ingredients
- Beef (sirloin/tenderloin) · thinly sliced400 g
- Mushrooms · sliced200 g
- Onion · sliced1
- Butter2 tbsp
- Cooking oil1 tbsp
- Flour · to thicken1 tbsp
- Beef stock300 ml
- Sour cream120 ml
- Dijon mustard · optional1 tsp
- Salt & pepper1 to taste
- Parsley1 to garnish
- To serve
- Egg noodles or rice1 to serve
Steps
- ⏲ 3 min
Slice the beef thinly against the grain and season with salt and pepper.
- ⏲ 3 min
Heat oil in a pan over high heat and quickly sear the beef just on the surface, then remove (overcooking makes it tough).
- ⏲ 5 min
Melt the butter in the same pan, cook the onion, then add the mushrooms and brown them.
- ⏲ 3 min
Stir in the flour and cook 1 minute, then whisk in the stock gradually until thickened.
- ⏲ 2 min
Lower the heat and stir in the sour cream and mustard (low heat so it doesn't split). Season with salt and pepper.
- ⏲ 2 min
Return the beef and warm through 1–2 minutes. Serve over egg noodles or rice, with parsley.
Tips & Variations
Variations
- More mushrooms: Mix in shiitake or oyster mushrooms for depth.
- Vegetarian stroganoff: Use all mushrooms instead of beef.
- Brandy/wine: Deglaze with a splash of brandy or white wine.
- Sides: Great over egg noodles, rice, or mashed potato.
Tips
- Sear the beef fast over high heat and add it back at the end so it stays tender.
- Add the sour cream off high heat so it doesn't curdle.
- Brown the mushrooms well for umami.
- Whisk in the stock gradually for a smooth sauce.
- A spoon of mustard sharpens the flavor.
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