Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 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 for garnish
Special Equipment Needed:
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the sliced beef and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Sprinkle the flour over the mushroom mixture and stir to combine.
6. Slowly pour in the beef broth, stirring constantly to avoid lumps.
7. Add the Dijon mustard and Worcestershire sauce and stir to combine.
8. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
9. Add the cooked beef back into the skillet and stir to combine.
10. Reduce the heat to low and stir in the sour cream. Cook until heated through, about 2-3 minutes.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for browning the beef and cooking the onion and garlic. Medium heat for cooking the mushrooms and simmering the sauce. Low heat for adding the sour cream and heating through.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 346
Fat: 23g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 526mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 3g
Protein: 27g
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.
- Butter can be substituted with margarine or vegetable shortening.
- Mushrooms can be substituted with other types of mushrooms, such as shiitake or portobello.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dijon mustard can be substituted with yellow mustard or spicy brown mustard.
- Worcestershire sauce can be substituted with soy sauce or steak sauce.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add 1/2 cup of red wine to the sauce for extra flavor.
- Use egg noodles instead of rice as a side dish.
- Add 1/2 cup of frozen peas to the sauce for extra color and nutrition.
- Use ground beef instead of sliced beef for a quicker and easier version of the recipe.
- Add 1/4 cup of chopped sun-dried tomatoes to the sauce for extra tanginess.
Tips and Tricks:
- Slice the beef against the grain for a more tender result.
- Don't overcrowd the skillet when browning the beef, or it will steam instead of brown.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet when adding the beef broth, as they add flavor to the sauce.
- Don't let the sauce boil after adding the sour cream, or it will curdle.
- Taste the sauce before adding salt and pepper, as the beef broth and Worcestershire sauce are already salty.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a microwave-safe dish, covered with a damp paper towel, for 1-2 minutes on high power, or until heated through.
Presentation Ideas:
Serve the beef stroganoff in a large serving bowl or individual plates, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Rice
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Steamed green beans
- Roasted carrots
Troubleshooting Advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce. Cook until thickened.
- If the beef is tough, cook it for a longer time or use a meat tenderizer.
Food Safety Advice:
- Always wash your hands and utensils before and after handling raw meat.
- Cook the beef to an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
- Refrigerate leftovers promptly and discard any food that has been left at room temperature for more than 2 hours.
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 and landowners. The original recipe consisted of sautéed beef strips in a sour cream sauce, served over noodles or rice. The dish became popular in Europe and America in the mid-20th century, and many variations have been created since then.
Flavor Profiles:
Savory, creamy, tangy, earthy
Serving Suggestions:
Serve the beef stroganoff with a glass of red wine or a cold beer.
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