Ingredients for Beef Stroganoff
- Beef sirloin or tenderloin – 500g, cut into thin strips
- Mushrooms – 1 cup, sliced
- Onion – 1 medium, finely chopped
- Garlic – 2 cloves, minced
- 2 tablespoons Butter –
- 1 tablespoon Olive oil –
- 1 cup Beef broth –
- 3/4 cup Sour cream –
- Heavy cream – 1/4 cup (optional, for extra creaminess)
- 1 tablespoon Dijon mustard –
- 1 tablespoon Worcestershire sauce –
- Flour – 1 tablespoon (for thickening)
- Salt – to taste
- Black pepper – to taste
- Paprika – 1/2 teaspoon (optional)
- Fresh parsley – for garnish
- Cooked egg noodles, rice, or mashed potatoes – for serving
Cooking Instructions for making Beef Stroganoff
Prepare the beef: Season the beef strips with salt, black pepper, and paprika (if using).
Sear the beef: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef strips in batches and sear for about 2 minutes per side until browned. Remove from the pan and set aside.
Cook the mushrooms and onions: In the same pan, add the remaining 1 tablespoon of butter. Sauté the onions and mushrooms for about 5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Make the sauce: Sprinkle the flour over the mushrooms and stir well. Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Let it simmer for 5 minutes until the sauce thickens.
Add the sour cream: Reduce the heat to low and stir in the sour cream (and heavy cream if using). Mix well to create a creamy sauce.
Return the beef: Add the seared beef back to the pan and let it simmer for another 2-3 minutes, ensuring the beef is heated through but not overcooked.
Serve: Garnish with fresh parsley and serve hot over cooked egg noodles, rice, or mashed potatoes.
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