Beef Stroganoff
Sautéed strips of beef in a tangy sour cream and mustard sauce — a 19th-century dish named for the aristocratic Stroganov family.
Meat
⚠ Contains: Dairy, Egg, Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g beef tenderloin or sirloin, cut into thin strips
- 2 tbsp flour, for dredging
- 3 tbsp butter
- 1 onion, thinly sliced
- 250g mushrooms, sliced
- 1 tbsp Dijon mustard
- 1 cup beef stock
- 1 cup sour cream
- Salt and black pepper
- Chopped parsley or dill, to garnish
- Egg noodles or rice, to serve
Steps
- Season the beef strips with salt and pepper, then dredge lightly in flour, shaking off the excess.
- Heat butter in a large skillet over high heat. Sear the beef in batches until browned but not cooked through. Remove and set aside.
- In the same pan, cook the onion until softened, then add the mushrooms and cook until browned.
- Stir in the mustard and beef stock, scraping up any browned bits, and simmer for a few minutes to reduce slightly.
- Lower the heat and stir in the sour cream, mixing until smooth (do not let it boil hard, or the sour cream may separate).
- Return the beef and any accumulated juices to the pan and warm through for 1-2 minutes.
- Season to taste, garnish with parsley or dill, and serve over egg noodles or rice.