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 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
- Wooden spoon
- 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 beef and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
4. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Sprinkle the flour over the vegetables and stir to combine.
6. Gradually pour in the beef broth, stirring constantly to prevent lumps.
7. Add the Dijon mustard and Worcestershire sauce and stir to combine.
8. Return the beef to the skillet and bring the mixture to a simmer.
9. Reduce the heat to low and cook for 10 minutes, stirring occasionally.
10. Remove the skillet from the heat and stir in the sour cream.
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 vegetables, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 19g
Carbohydrates: 9g
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 any type of mushroom, or omitted if desired.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Dijon mustard can be substituted with yellow mustard or grainy mustard.
- Worcestershire sauce can be substituted with soy sauce or steak sauce.
- Sour cream can be substituted with plain Greek yogurt or crème fraîche.
Variations:
- Add 1/2 cup of red wine to the sauce for a richer flavor.
- Add 1 tablespoon of tomato paste to the sauce for a deeper color.
- Use egg noodles instead of rice for a more traditional stroganoff.
- Add diced bell peppers or carrots to the vegetables for extra nutrition and flavor.
Tips and tricks:
- Slice the beef thinly against the grain for tender meat.
- Don't overcrowd the skillet when browning the beef, or it will steam instead of searing.
- Use a wooden spoon to stir the sauce to prevent scratching the skillet.
- Don't let the sauce boil after adding the sour cream, or it will curdle.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stroganoff in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in individual bowls or on plates, garnished with fresh parsley.
Garnishes:
Fresh parsley or chopped chives.
Pairings:
Serve with steamed rice or mashed potatoes for a hearty meal.
Suggested side dishes:
- Steamed green beans or broccoli
- Roasted carrots or Brussels sprouts
- Crusty bread or garlic bread
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it.
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the sauce curdles after adding the sour cream, remove it from the heat and whisk vigorously until smooth.
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 to ensure it is safe to eat.
- Refrigerate leftovers promptly to prevent bacterial growth.
Food history:
Beef stroganoff is a classic Russian dish that originated in the 19th century. It was named after the Stroganov family, who were wealthy merchants and landowners in Russia. The dish typically consists of sautéed beef strips in a sour cream sauce, served over noodles or rice.
Flavor profiles:
Savory, creamy, tangy, and earthy.
Serving suggestions:
Serve the stroganoff with a side salad or a glass of red wine for a complete meal.
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Region: Russian