Beef stroganoff
Strips of tender beef and mushrooms in a creamy, tangy sauce of sour cream and mustard, a Russian classic since the 19th century.
- 35 min15 prep · 20 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Beef fillet or sirloin, in thin strips600 g
- Mushrooms, sliced250 g
- Onion1
- Flour1 tbsp
- Dijon mustard1 tbsp
- Beef stock200 ml
- Sour cream (smetana)200 ml
- Butter30 g
- Olive oil2 tbsp
- Fresh dill or parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the beef and sear it quickly in hot oil in batches. Set aside.
- 2
Melt the butter and soften the sliced onion.
- 3
Add the mushrooms and cook until golden and their liquid has evaporated.
- 4
Sprinkle in the flour, stir, then add the stock and mustard and simmer until slightly thickened.
- 5
Lower the heat, stir in the sour cream and return the beef just to warm through without boiling.
- 6
Sprinkle with dill and serve with buttered noodles, rice or mashed potatoes.
Tips and questions
- Why did the sauce split?
- Sour cream curdles if it boils. Stir it in off the heat or over very low heat, and bring it to room temperature first.
- Can I use a cheaper cut of beef?
- Yes, rump or flank sliced thinly across the grain works well. Sear it fast in batches so it doesn’t toughen.
- What do you serve it with?
- Buttered egg noodles, rice or mashed potatoes, or the traditional fried potato straws.
Enjoy your meal!
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