Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add beef sirloin and cook until browned on both sides, about 3-4 minutes per side. Remove from skillet and set aside.
3. Add chopped onion and minced garlic to the same skillet and sauté until softened, about 2-3 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Sprinkle all-purpose flour over the vegetables and stir to combine.
6. Pour in beef broth, Dijon mustard, and Worcestershire sauce. Stir to combine and bring to a simmer.
7. Add the cooked beef back to the skillet and stir to combine.
8. Reduce heat to low and let simmer for 10-15 minutes until the sauce thickens.
9. Stir in sour cream and season with salt and pepper to taste.
10. Serve hot, garnished with fresh chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning beef and sautéing vegetables, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 22g
Carbohydrates: 9g
Protein: 26g
Sodium: 540mg
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Olive oil can be substituted with vegetable oil or canola oil.
- Mushrooms can be substituted with any other type of mushroom or omitted altogether.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add a splash of red wine to the sauce for extra flavor.
- Use chicken or pork instead of beef for a different twist.
- Add diced tomatoes or red bell peppers for a pop of color and flavor.
Tips and Tricks:
- Make sure to slice the beef thinly for quick and even cooking.
- Don't overcrowd the skillet when browning the beef, as this will cause it to steam instead of brown.
- Use a wooden spoon to stir the sauce, as metal utensils can react with the acid in the sour cream.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in individual bowls or on a platter with a sprinkle of fresh chopped parsley on top.
Garnishes:
Fresh chopped parsley
Pairings:
- Serve with egg noodles, rice, or mashed potatoes.
- Pair with a side salad or steamed vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic green beans
- Roasted root vegetables
Troubleshooting Advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F for safety.
- Store leftovers promptly in the refrigerator.
Food History:
Beef Stroganoff is a Russian dish that originated in the 19th century. It was named after the Stroganov family, who were wealthy merchants in Russia.
Flavor Profiles:
Savory, creamy, tangy
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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