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Russian Beef Stroganoff

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Russian Beef Stroganoff is a rich, creamy dish made with tender beef, savory mushrooms, and a velvety sauce. It’s a classic comfort food that’s perfect for cozy family dinners or elegant gatherings.

Ingredients

  • 1 pound beef sirloin or tenderloin, thinly sliced into strips
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced (button mushrooms or cremini work well)
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef broth
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the beef strips in batches, cooking for 2-3 minutes until browned and cooked through. Remove from the skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and sauté for 2-3 minutes until softened, then add the garlic and cook for another 30 seconds until fragrant.
  3. Add the sliced mushrooms and cook for 5 minutes, or until browned and the moisture is released.
  4. Sprinkle the flour over the mushrooms and onions, stirring to combine. Cook for 1 minute to eliminate the raw flour taste.
  5. Slowly pour in the beef broth, whisking to combine, and bring to a simmer. Let the sauce cook for 3-4 minutes, until it thickens slightly.
  6. Lower the heat and stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Stir until smooth and well combined.
  7. Add the cooked beef back into the skillet, stirring to coat the beef in the sauce. Cook for 2-3 more minutes to ensure the beef is heated through.
  8. Serve the Beef Stroganoff over egg noodles, rice, or mashed potatoes, and garnish with chopped parsley. Serve immediately.

Notes

For a vegetarian version, replace the beef with mushrooms or another plant-based protein like tempeh or tofu.If you prefer a richer sauce, use heavy cream instead of sour cream.For a smoky flavor, try deglazing the pan with a  or white wine before adding the broth.This dish can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookibly.com/russian-beef-stroganoff/