Ingredients with Measurements:
- 1 lb. beef sirloin, sliced into thin strips
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 oz. mushrooms, sliced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp. Dijon mustard
- Salt and pepper, to taste
- Egg noodles, cooked according to package instructions
Special equipment needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a large skillet or sauté pan, melt the butter over medium-high heat.
2. Add the beef strips and cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. Add the chopped onion and minced garlic to the pan and sauté until softened, about 3-5 minutes.
4. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to cook off the raw flour taste.
6. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.
7. Stir in the sour cream and Dijon mustard. Season with salt and pepper to taste.
8. Add the cooked beef strips back to the pan and stir to combine. Cook for an additional 2-3 minutes to heat through.
9. Serve the beef stroganoff over cooked egg noodles.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for cooking the beef and vegetables, and simmer for the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 24g
Saturated Fat: 12g
Cholesterol: 131mg
Sodium: 409mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 4g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Button mushrooms can be substituted with cremini or shiitake mushrooms.
- Beef broth can be substituted with chicken or vegetable broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add a splash of red wine to the sauce for extra depth of flavor.
- Use chicken or pork instead of beef for a different protein.
- Add some chopped fresh herbs, such as parsley or thyme, for extra freshness.
- Make a vegetarian version by using tofu or seitan instead of beef.
Tips and tricks:
- Slice the beef against the grain for maximum tenderness.
- Don't overcrowd the pan when cooking the beef, or it will steam instead of sear.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan when making the sauce for extra flavor.
- Don't let the sauce boil after adding the sour cream, or it may curdle.
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 microwave-safe dish in the microwave, stirring occasionally, until heated through.
Presentation ideas:
Serve the beef stroganoff in a large serving bowl or individual bowls, garnished with chopped fresh herbs.
Garnishes:
Chopped fresh parsley or thyme, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Serve the beef stroganoff with a side salad or steamed vegetables, such as green beans or broccoli.
Suggested side dishes:
Egg noodles, mashed potatoes, or rice.
Troubleshooting advice:
If the sauce is too thick, add a splash of beef broth or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Beef stroganoff is a Russian dish that originated in the 19th century. It's named after the Stroganov family, who were wealthy merchants and landowners in Russia.
Flavor profiles:
Savory, creamy, tangy, and slightly sweet.
Serving suggestions:
Serve the beef stroganoff with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
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