Description
Hearty beef stroganoff showcases Russian culinary tradition with tender meat and creamy sauce. Sour cream and mushrooms blend perfectly, creating a comforting dish promising warmth and satisfaction for those who savor classic European cuisine.
Ingredients
Scale
- 1.5 lbs (0.68 kg) beef: top sirloin, boneless ribeye, beef tenderloin, or flank steaks
- 3 tbsps unsalted butter
- 1 tbsp neutral oil (canola or grapeseed)
- 12 oz (340 g) baby bella, cremini, or button mushrooms
- 1 large yellow onion
- 2 cloves garlic
- 1 (14.5 oz) can low-sodium beef or chicken broth
- 0.67 cup (158 ml) sour cream
- 3 tbsps all-purpose flour
- 1 tbsp Dijon mustard
- 1.5 tsp Worcestershire sauce
- 1 tsp kosher salt (plus more as needed)
- 0.75 tsp hot paprika
- Freshly ground black pepper
- 2 tbsps finely chopped fresh parsley leaves or chives (optional)
- Cooked egg noodles, polenta, or mashed potatoes (for serving)
Instructions
- Preparation: Trim and quarter mushrooms, halve and slice onions, and finely chop garlic while slicing beef across the grain into thin, bite-sized pieces.
- Tenderizing: Gently pound beef, then coat with seasoned flour mixture in a sealed bag, ensuring even coverage.
- Searing: Quickly brown beef in hot oil in batches, maintaining a rare interior, and set aside with remaining flour mixture.
- Caramelizing: Sauté onions in butter until translucent, then add mushrooms and salt, cooking until deeply golden and richly flavored.
- Aromatics: Introduce garlic and residual flour, stirring until fragrant and butter fully melts.
- Sauce Building: Pour in broth and simmer, reducing liquid by half to create an intensely flavored base.
- Creaming: Whisk in sour cream, Dijon mustard, and Worcestershire sauce over low heat until smoothly blended.
- Finishing: Gently return beef to the pan, allowing it to warm through and absorb the creamy sauce while reaching medium-rare.
- Serving: Season to taste, optionally garnish with fresh herbs, and present over egg noodles, creamy polenta, or mashed potatoes.
Notes
- Slice Strategically: Cut beef against the grain and into thin, uniform pieces to ensure maximum tenderness and even cooking.
- Flour Power: Coating beef with flour, paprika, and salt creates a delicate crust that helps seal in juices and adds rich, complex flavor.
- Caramelize Carefully: Take time to deeply brown mushrooms and onions, developing a deep, nutty flavor foundation for the sauce.
- Sauce Smoothness: Whisk sour cream slowly and at low heat to prevent curdling, creating a silky, luxurious sauce that coats the beef perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 5
- Calories: 515
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg