Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. In a shallow dish, combine the flour, salt, and pepper. Dredge the beef strips in the flour mixture, shaking off any excess.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the beef strips and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the onion and garlic and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and are browned, about 5 minutes.
4. Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
5. Return the beef strips to the skillet and stir to coat with the sauce. Cook until the beef is heated through, about 2 minutes.
6. Remove the skillet from the heat and stir in the sour cream and parsley. Serve hot over egg noodles or rice.
Prep time: 15 minutes, Cooking time: 20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 18g
- Protein: 32g
- Sodium: 830mg
- Sugar: 3g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- All-purpose flour can be substituted with gluten-free flour or cornstarch.
- Mushrooms can be substituted with any other type of mushroom or omitted entirely.
Variations:
- Add 1/2 cup of red wine to the sauce for a richer flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add 1/2 cup of diced tomatoes for a more acidic flavor.
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 to ensure even browning.
- Use a non-stick skillet to prevent the beef from sticking to the pan.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stroganoff in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the stroganoff in a large serving dish with a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with a dollop of sour cream and a sprig of parsley.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Egg noodles or rice.
Troubleshooting advice:
- If the sauce is too thin, add a slurry of cornstarch and water to thicken it up.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Beef stroganoff is a Russian dish that originated in the mid-19th century.
Flavor profiles:
- Savory, creamy, and slightly tangy.
Serving suggestions:
- Serve hot over egg noodles or rice.
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Region: Russian