Beef Stroganoff
Beef Stroganoff combines quickly seared beef with mushrooms, onion, mustard, stock, and sour cream. Add the sour cream off the boil to keep the sauce smooth.
Prep
20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Beef
- 600gSirloin Beef Steak (cut into thin strips)
- 3gSalt
- 1gBlack Pepper
Sauce
- 40gUnsalted Butter
- 150gOnion (thinly sliced)
- 250gMushroom (sliced)
- 20gAll-Purpose Flour
- 300mlBeef Stock
- 20gMustard
- 200gSour Cream
- 3gSalt
- 1gBlack Pepper
Serving
- 10gFresh Dill (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the sirloin beef steak dry and season it with the salt and black pepper.
- 02
Heat a wide pan over medium-high heat, add part of the unsalted butter, and sear the sirloin beef steak in batches until browned at the edges but still slightly pink inside. Transfer the beef to a plate; 63°C (145°F) with a brief rest is the food-safety benchmark for whole-cut beef.
- 03
Lower the heat to medium and add the remaining unsalted butter. Add the onion and cook until soft and lightly golden.
- 04
Add the mushroom and cook until they release their moisture and begin to brown.
- 05
Sprinkle in the all-purpose flour and stir for a minute so it coats the vegetables evenly.
- 06
Gradually pour in the beef stock, stirring well to keep the sauce smooth, then simmer until lightly thickened.
- 07
Stir in the mustard and sour cream, then season the sauce with the remaining salt and black pepper.
- 08
Return the beef and any juices to the pan and warm gently over low heat just until the meat is cooked through and the sauce is hot. Do not let the sauce boil after adding the sour cream.
- 09
Spoon the stroganoff onto warm plates and scatter over the fresh dill.
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