Description
Simple Classic Beef Stroganoff, a timeless dish that has transcended borders. Originating from Russia, this comfort food recipe offers a perfect blend of tender beef slices, earthy mushrooms, and a luscious, creamy sauce.
Ingredients
Scale
- 1 1/2 pounds filet or ribeye, cut into thin slices.
- 8-ounces cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 yellow onion, minced or thinly sliced
- 1 3/4 cup beef stock
- 2 teaspoons Worcestershire sauce
- 1/2 tablespoon Dijon mustard
- 3 tablespoons sour cream
- 2 tablespoons fresh chopped parsley, for garnish
Instructions
- Heat the olive oil, to medium-high, in a cast iron pan or deep sauté pan.
- Cut the beef into thin slices. Season with salt and pepper.
- Quickly sear the beef, on both sides, in the hot oil. Do this in batches.
- Reserve the seared meat on a plate.
- In the same pan, with the heat lowered, melt the butter.
- Add the onions and sauté for a few minutes to soften and add color.
- Add the sliced mushrooms. Stir to coat in the fat.
- Pour in the beef stock. Turn up the heat to almost a boil. Lower the heat. Simmer, uncovered, for at least 10-15 minutes to thicken. Stir occasionally.
- Once simmered, incorporate the Worcestershire sauce and Dijon.
- Lower the heat. Vigorously mix in the sour cream, so as not to break.
- Add the seared meat back to the pan, along with any juices. Stir and allow to warm through.
- Taste for salt.
- Garnish with fresh parsley.
- Serve immediately on top of buttered noodles, creamy mashed potatoes or rice.
- ENJOY!
Notes
- For a quicker preparation, use a tender cut of beef. Filet or ribeye are best.
- Thinly slice the beef against the grain.
- If using a tougher cut of meat, once seared, do not remove the beef from the pan. Allow to simmer in the sauce.
- Sear the meat in batches. Overcrowding the pan will “steam” the beef, not sear.
- Do not overcook the beef when searing. The beef will continue cooking on the reserved plate.
- Simmer for at least 10-15 minutes to thicken the sauce.
- Lower the heat prior to adding the sour cream.
- Work fast when incorporating the sour cream. You do not want the sour cream to break.
- Feel free to add fresh herbs to the sauce as it’s simmering. Fresh rosemary or thyme will enhance the flavor profile.
- Serve with buttered noodles, mashed potatoes or rice.
- Leftovers can be stored in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American, Russian