Classic Beef Stroganoff
Tender strips of beef and mushrooms in a rich sour cream sauce, served over egg noodles.
Details
Ingredients
- 500g beef sirloin, sliced into thin strips
- 2 tbsp butter
- 1 onion, diced
- 250g mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1/2 cup sour cream
- 300g egg noodles, cooked
- Parsley, for garnish
Instructions
- 1
Season beef strips with salt and pepper.
- 2
Sear beef in a hot skillet with 1 tbsp butter until browned. Remove from pan.
- 3
Add remaining butter, onion, and mushrooms. Cook until soft.
- 4
Stir in garlic and cook for 1 minute.
- 5
Add beef broth and mustard. Simmer for 5 minutes.
- 6
Reduce heat to low. Stir in sour cream (do not boil).
- 7
Return beef to pan and warm through.
- 8
Serve over hot egg noodles, garnished with parsley.
About This Recipe
The opulent roots of Beef Stroganoff stretch back to 19th-century Russia, a culinary emblem of the aristocratic Stroganov family. Far more than a simple stew, this dish masters the art of contrasting textures and flavors: impeccably seared beef, earthy mushrooms, and the unctuous embrace of a rich sour cream sauce. Its genius lies in swift execution; quickly browning the beef ensures tenderness, while deglazing with beef broth captures all those savory fond bits, building an unparalleled depth of flavor. A crucial step involves tempering the sour cream off the heat to prevent curdling, yielding that velvety smooth finish essential to a truly classic stroganoff. While sirloin offers a lean, quick-cooking option, a tenderloin elevates the luxury, or even chuck can be braised for a more rustic take. The subtle tang of Dijon mustard is non-negotiable, cutting through the richness beautifully. Traditionally served with buttery egg noodles, this comforting classic is equally delightful alongside fluffy rice, creamy mashed potatoes, or even a crisp green salad to balance its decadent profile.
Tips & Tricks
- • To achieve perfectly tender beef, ensure your pan is very hot before adding the sirloin strips and sear them in small batches. Overcrowding the pan will steam the meat instead of browning it, resulting in a tougher texture.
- • For a richer flavor profile, consider adding a splash of dry white wine or brandy (about 1/4 cup) after sautéing the mushrooms and before adding the beef broth, allowing it to reduce slightly to intensify the sauce.
- • Stroganoff is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, adding a touch more beef broth or sour cream to restore its creamy consistency, as the sauce can thicken.
- • Pair the rich Stroganoff with a simple, bright side salad dressed with a lemon vinaigrette to cut through the richness, or offer a side of steamed green beans or asparagus for a fresh vegetable counterpoint.
Nutrition Facts
Per serving (approximate)