Beef Stroganoff
Authentic Beef Stroganoff is a delicious and easy recipe with tender strips of beef in a creamy, savory, sour cream mushroom gravy.
Equipment
Ingredients
- 1 pound (450 g) steak like sirloin, ribeye, or tenderloin, all fat trimmed
- ½ teaspoon salt
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) butter
Sauce:
- 2 tablespoons (28 g) butter
- 1 medium yellow onion diced
- 12 ounces (350 g) button mushrooms or brown/cremini/chestnut
- 1 clove garlic minced
- 2 tablespoons (15 g) all-purpose flour
- 2 cups (480 ml) beef broth
- 1 teaspoon Worcestershire sauce optional
- 1 tablespoon Dijon mustard
- ½ cup (120 g) sour cream or Greek yogurt
Instructions
- Trim your steak from any fat, and slice it thinly into ⅕ inch against the grain. Cut any long strips in half. Season with salt.
- In a large skillet over medium-high heat, heat olive oil and melt the butter. Sear the beef strips in a single layer in batches, 30 seconds per side, then remove onto a plate and set aside.
- In the same skillet, melt butter and cook onion until soft and translucent, about 3 minutes.
- Add mushrooms, and cook for 3 more minutes or until they start to soften. Add garlic, and saute for 30 seconds or until fragrant.
- Sprinkle flour all over the mushrooms, stir, and cook for 30 seconds.
- Pour the beef broth into the pan, deglaze it, and scrape off any bits stuck to the bottom of the pan. Stir, lower the heat to medium, and allow the mixture to simmer and thicken for 5 minutes.
- Add Worcestershire sauce, Dijon mustard, and sour cream to the sauce. And stir until well incorporated.
- Add sauteed beef strips to the sauce with any juices left on the plate, stir to combine, and simmer for 1 minute. Remove from heat and serve over egg noodles, garnish with chopped fresh parsley or chives.
Notes
- Slicing the Steak: It's very important to slice the meat against the grain. This way, the fibers in the meat are cut short, and each slice will be super tender after it's cooked.
- Adding Flour: This is important for getting a thick, smooth sauce. Gluten-free flour works as well as regular all-purpose flour.
- Adjust the Sauce: If your sauce gets too thick, you can stir in a little bit of water to thin it out.
- Garnish: To give the dish some color, garnish it with fresh chopped parsley or chives before serving.
- Storing: Keep in the fridge for up to 4 days, or freeze for up to 3 months. Reheat carefully to avoid overcooking the steak.
Nutrition
Calories: 454kcal | Carbohydrates: 10g | Protein: 29g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 646mg | Potassium: 918mg | Fiber: 2g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/beef-stroganoff/