Beef Stroganoff Recipe
Beef Stroganoff is a classic Russian dish featuring tender beef strips simmered in a creamy mushroom and onion sauce. Traditionally served over egg noodles, rice, or mashed potatoes, it has gained worldwide popularity as a comforting and versatile meal. With its rich flavors and simple preparation, this dish is perfect for cozy family lunches or special occasions.
Equipment
- Large skillet or frying pan
- Sharp knife for slicing beef and vegetables
- Cutting Board
- Measuring Cups and Spoons
- Wooden spoon or spatula for stirring
- Sauce whisk
- Pot for cooking egg noodles, rice, or mashed potatoes. Optional, depending on your base
Ingredients
- 1 lb Beef sirloin or tenderloin, thinly sliced into strips for tenderness and easy cooking.
- 1 medium Onion, finely chopped for added sweetness and depth.
- 2 cups Mushrooms, sliced (button or cremini for an earthy flavor).
- 3 Garlic cloves, minced to enhance the savory notes.
- 2 tbsp Olive oil or unsalted butter, for sautéing the beef and vegetables.
- 1 cup Beef broth, to form the base of the creamy sauce.
- 1 cup Sour cream, or Greek yogurt as a lighter alternative.
- 2 tsp Dijon mustard, for a slight tang that balances the richness.
- 2 tbsp All-purpose flour, or cornstarch for a gluten-free option, to thicken the sauce.
- 1 tsp Paprika, to add a warm, smoky undertone.
- Salt and black pepper, to taste.
- Fresh parsley, chopped for garnish and a pop of color. Optional
- ½ cup White wine for extra depth in the sauce. Optional
- Egg noodles, rice, or mashed potatoes, for serving. Optional
Instructions
- Prepare the Beef: Slice the beef into thin, even strips for consistent cooking. Season generously with salt, pepper, and paprika, then let it rest while preparing the other ingredients.
- Sauté the Beef: In a large skillet melt 1 tablespoon of olive oil or butter on medium-high heat. Cook the beef in batches for 2-3 minutes per side until browned. Remove and set aside.
- Cook the Vegetables: In the same skillet, add 1 tablespoon of olive oil or butter. Sauté the onion and garlic for about 2 minutes until fragrant. Add the mushrooms and cook until softened and golden brown.
- Create the Sauce: Stir and coat the vegetables with a small amount of flour. Gradually add the beef broth, stirring until the mixture thickens. Mix in the Dijon mustard, sour cream, and white wine (optional) to form a creamy sauce.
- Combine and Simmer: Return the beef and its juices to the skillet. Stir, and let it cook on low heat for about 5- 7 minutes for the concentration of the sperm’s flavor. Add salt and ground black pepper into the food as dictated by the prevailing taste conditions.
- Serve and Enjoy: Prepare your base (egg noodles, rice, or mashed potatoes) according to package instructions. Serve the Beef Stroganoff over the base, garnish with fresh parsley, and enjoy!
