Beef Stroganoff

Name: Beef Stroganoff
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 700g Beef Sirloin, or tenderloin, cut into thin strips; 2 medium Onions, thinly sliced; 300g White Button Mushrooms, sliced; 250g Sour Cream, smetana; 200ml Beef Stock; 1 tbsp Mustard, mild Russian-style or Dijon; 1 tbsp Tomato Paste; 1 tbsp All-purpose Flour; 2 tbsp Unsalted Butter; 1 tbsp Neutral Oil; 1 1/2 tsp Fine Salt, or to taste; 1/2 tsp Pepper (Black), freshly ground

A rich, comforting Beef Stroganoff featuring tender strips of seared beef in a creamy, tangy mushroom and onion sauce. Earthy mushrooms and sweet onions deepen the flavor while a touch of mustard and tomato paste adds brightness. Finish with sour cream for a silky sauce that clings perfectly to noodles or rice. This is a classic weeknight-to-weekend dish that feels indulgent but comes together quickly.

A rich, comforting Beef Stroganoff featuring tender strips of seared beef in a creamy, tangy mushroom and onion sauce. Earthy mush... Show more

Traditional Russian Recipe

Health Grade

B · Healthy

Rating

4.5

Time

45 min

Price

4,69 €

Calories

601 kcal

high protein

low carb

keto

low sugar

Method

Slice the beef

Trim away any tough silver skin or excess fat from the beef sirloin, then cut it into thin strips against the grain. Thinly slice the onion and the mushrooms, and keep everything close to the stove.

Season the beef

Pat the beef dry, then toss it with the fine salt and black pepper so every strip is lightly coated. Let it sit while you finish heating the pan.

Heat the skillet

Set a wide skillet over medium-high heat and add the neutral oil. Heat for 2 minutes until the oil shimmers and the surface is ready for searing.

Sear the beef

Add the beef in a single layer, working in batches so the skillet stays hot. Sear until browned on the outside, about 1 to 2 minutes per side, then transfer it to a plate and leave any juices behind.

Cook the vegetables

Reduce the heat to medium and add the unsalted butter. When it melts, add the onion and cook, stirring often, until softened and lightly golden, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 4 minutes more.

Build the sauce

Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Stir in the tomato paste, then slowly pour in the beef stock while scraping up the browned bits from the pan. Add the mustard and simmer, stirring often, until the sauce is lightly thickened, about 3 minutes.

Finish and serve

Take the pan off the heat for 1 minute, then stir in the sour cream. Return the beef and any juices to the skillet, then warm gently over low heat for 2 minutes until everything is hot and the sauce is silky. Do not let it boil; taste and adjust the seasoning, then serve right away.