Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp flour
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper, to taste
- Egg noodles, cooked according to package instructions
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the butter in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and are browned, about 10 minutes.
4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook out the raw flour taste.
5. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the Dijon mustard and Worcestershire sauce and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-10 minutes, until it thickens slightly.
7. Add the cooked beef back to the skillet and stir to combine. Cook for an additional 5 minutes to heat the beef through.
8. Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper to taste.
9. Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the beef and vegetables, simmer for the sauce
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak
- Mushrooms can be substituted with any other type of mushroom
- Sour cream can be substituted with Greek yogurt or crème fraîche
Variations:
- Add 1/2 cup of red wine to the sauce for a richer flavor
- Use chicken or pork instead of beef
- Add diced tomatoes or bell peppers for extra flavor and color
Tips and tricks:
- Make sure to slice the beef against the grain for a more tender result
- Don't overcrowd the skillet when cooking the beef, otherwise it will steam instead of sear
- Let the mushrooms cook undisturbed for a few minutes to get a nice brown color
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beef stroganoff in a skillet over medium heat until heated through.
Presentation ideas:
Serve the beef stroganoff in a large serving dish with the cooked egg noodles on the side. Garnish with fresh parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Red wine, such as Cabernet Sauvignon or Pinot Noir
- Green salad with vinaigrette dressing
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Garlic bread or crusty bread
Troubleshooting advice:
- If the sauce is too thin, add a bit more flour to thicken it
- If the sauce is too thick, add a bit more beef broth to thin it out
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Beef stroganoff is a Russian dish that originated in the mid-19th century. It was named after the Stroganov family, who were wealthy merchants and landowners in Russia.
Flavor profiles:
Savory, creamy, tangy
Serving suggestions:
Serve the beef stroganoff over cooked egg noodles with a side of roasted vegetables and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Russian