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Beef Stroganoff

Beef Stroganoff, a dish with Russian aristocratic origins, rose to global popularity in the early 1900s. The 1900s, marked by technological advancements and cultural exchange, were a time when international dishes like Beef Stroganoff became accessible and beloved by the growing middle class.
The dish’s creamy sauce, tender beef, and adaptability made it a favorite in both home kitchens and restaurants, symbolizing the era’s blend of tradition and modernity.
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Prep Time 15 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 lb beef sirloin or tenderloin thinly sliced into strips
  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley optional
  • Egg noodles or rice for serving

Instructions
 

Prepare the Beef:

  1. Season the beef strips with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  2. Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.

Cook the Vegetables:

  1. In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and sauté until softened, about 5 minutes.
  2. Add the garlic and mushrooms, cooking until the mushrooms are browned and have released their moisture.

Make the Sauce:

  1. Sprinkle the flour over the vegetable mixture and stir to combine, cooking for about 1 minute to eliminate the raw flour taste.
  2. Gradually pour in the beef broth, stirring constantly, until the mixture thickens.
  3. Add the Dijon mustard and stir well.

Combine and Simmer:

  1. Return the browned beef strips to the skillet, along with any accumulated juices. Reduce the heat to low, then stir in the sour cream.
  2. Simmer for about 5 minutes, or until the beef is heated through and the sauce is creamy. Adjust seasoning with salt and pepper to taste.

Serve:

  1. Serve the Beef Stroganoff over a bed of egg noodles or rice, garnished with chopped fresh parsley if desired.

Video

Notes

  • Cut Selection: For the most tender and flavorful Beef Stroganoff, choose high-quality cuts like sirloin or tenderloin. If using tougher cuts, consider slow cooking the beef to achieve tenderness.
 
  • Sauce Consistency: To avoid curdling, make sure to add the sour cream at a low temperature and stir it in gradually. You can also temper the sour cream with a bit of warm sauce before mixing it into the dish.
 
  • Serving Options: While traditionally served over egg noodles, Beef Stroganoff pairs well with rice, mashed potatoes, or even crusty bread to soak up the rich sauce.