Ingredients with Measurements:
- 1 pound beef sirloin, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 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, chopped, 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 strips and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion, garlic, and mushrooms to the skillet and cook until the onion is translucent and the mushrooms are tender, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
6. Add the Dijon mustard and Worcestershire sauce and stir to combine.
7. Return the beef strips to the skillet and simmer for 10 minutes, or until the sauce has thickened.
8. Remove the skillet from the heat and stir in the sour cream.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Olive oil can be substituted with vegetable oil.
- Mushrooms can be substituted with any other type of mushroom.
- Beef broth can be substituted with chicken or vegetable broth.
- Dijon mustard can be substituted with yellow mustard.
- Worcestershire sauce can be substituted with soy sauce.
Variations:
- Add 1/2 cup of red wine to the sauce for a richer flavor.
- Use chicken instead of beef for a lighter version.
- Add diced tomatoes to the sauce for a fresher taste.
- Use Greek yogurt instead of sour cream for a healthier option.
Tips and tricks:
- Make sure to slice the beef against the grain for a tender result.
- Don't overcrowd the skillet when cooking the beef, as it will not brown properly.
- Use a wooden spoon to stir the sauce, as it will not scratch the skillet.
- Serve the stroganoff over egg noodles or rice for a complete meal.
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 skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stroganoff in a deep dish, garnished with chopped parsley.
Garnishes:
Fresh parsley, chopped
Pairings:
- Red wine, such as Merlot or Cabernet Sauvignon
- Steamed vegetables, such as broccoli or green beans
- Crusty bread
Suggested side dishes:
- Egg noodles
- Rice
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, add more flour to thicken it.
- If the sauce is too thick, add more beef broth to thin it.
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 promptly in the refrigerator to prevent bacteria growth.
Food history:
Beef stroganoff is a Russian dish that originated in the 19th century. It is named after the Stroganov family, who were wealthy merchants and landowners in Russia.
Flavor profiles:
Savory, creamy, tangy
Serving suggestions:
Serve the stroganoff hot, with a side of egg noodles or rice.
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