Beef stroganoff

Beef Stroganoff is a classic Russian dish known for its creamy, savory sauce and tender beef. Here’s a traditional recipe that’s both hearty and comforting:

Ingredients

• For the Beef:

  • 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour (for dredging)
  • 2 tablespoons olive oil or unsalted butter

• For the Stroganoff Sauce:

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms (cremini, button, or a mix), sliced
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream (or Greek yogurt for a lighter version)
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Beef:

   • Season the beef strips with salt and pepper.
   • Dredge the beef strips lightly in flour, shaking off the excess.

2. Cook the Beef:

   • Heat the olive oil or butter in a large skillet over medium-high heat.
   • Add the beef strips in a single layer and cook until browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
   • Remove the beef from the skillet and set aside on a plate.

3. Make the Stroganoff Sauce:

   • In the same skillet, add the butter and let it melt.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Stir in the garlic and cook for an additional minute.
   • Add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
   • If using flour for thickening, sprinkle it over the mushrooms and cook for an additional minute.
   • Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and bring to a simmer.
   • Let the sauce simmer for about 5 minutes, or until it reduces slightly and thickens.
   • Reduce the heat to low and stir in the sour cream. Add the thyme and mix until well combined. If the sauce is too thin, let it simmer a bit longer, or if needed, mix a small amount of flour with water to make a slurry and stir it into the sauce.
   • Return the beef to the skillet and simmer for an additional 2-3 minutes, until the beef is heated through and coated with the sauce.

4. Serve:

   • Garnish with chopped parsley.
   • Serve the Beef Stroganoff over egg noodles, rice, or mashed potatoes.

Tips

• Beef Cut: For best results, use tender cuts of beef like sirloin or tenderloin. Avoid overcooking the beef to keep it tender.
• Sour Cream: Add the sour cream at the end of cooking to prevent it from curdling.

Enjoy your rich and creamy Beef Stroganoff!