Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.This classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles,creamy mashed potatoes or steamed rice.
Ingredients
500g sirloin steak, thinly sliced into strips
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
250 g button mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
Salt to taste
Black pepper to taste
1 Tbsp spring onion to garnish
Method
In a pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, sear for 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
Add butter, chopped onion and sliced mushrooms. Saute for 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 1 minced garlic clove and saute for 1 minute or until fragrant. Add flour and saute for another minute stirring constantly.
Stir a few Tablespoons of the sauce into sour cream to temper it so the sour cream doesn’t curdle and add it to the pan while stirring constantly.
Stir in Worcestershire sauce, Dijon mustard, and season to taste, continue simmering until sauce is creamy. Add the seared beef with any accumulated juices back to the pan and bring just to a simmer.
Beef Stroganoff
INGREDIENTS
Instructions
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In a pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, sear for 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
-
Add butter, chopped onion and sliced mushrooms. Saute for 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
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Add 1 minced garlic clove and saute for 1 minute or until fragrant. Add flour and saute for another minute stirring constantly.
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Pour in beef broth to deglaze the pan, scraping any bits from the bottom.Add whipping cream and simmer for another 1 to 2 minutes or until slightly thickened.
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Stir a few Tablespoons of the sauce into sour cream to temper it so the sour cream doesn’t curdle and add it to the pan while stirring constantly.
-
Stir in Worcestershire sauce, Dijon mustard, and season to taste, continue simmering until sauce is creamy. Add the seared beef with any accumulated juices back to the pan and bring just to a simmer.
Note
You can use either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin
