Classic Beef Stroganoff
A rich and creamy Russian dish featuring tender beef strips in a flavorful mushroom and onion sauce, served over noodles.
Ingredients
- 500 grams beef tenderloin or sirloin, thinly sliced
- 30 grams all-purpose flour
- 60 grams unsalted butter
- 1 medium onion, finely chopped
- 250 grams mushrooms, sliced
- 200 ml beef broth
- 150 ml sour cream
- 15 ml Dijon mustard
- 15 ml vegetable oil
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
- 300 grams egg noodles or wide pasta
Cooking Instructions
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Prepare your workstation: have 500 grams of beef tenderloin or sirloin thinly sliced, 30 grams of all-purpose flour, 1 medium onion finely chopped, 250 grams of sliced mushrooms, 200 ml of beef broth, 150 ml of sour cream, 15 ml of Dijon mustard, 15 ml of vegetable oil, salt, black pepper, and fresh parsley chopped for garnish ready.
⏱️ 10 min • Preparation -
Season the 500 grams of thinly sliced beef with salt and black pepper, then dust it with 30 grams of all-purpose flour, shaking off any excess flour.
⏱️ 5 min • Preparation -
Heat 15 ml of vegetable oil in a large skillet over medium-high heat. Add the seasoned beef strips and cook until browned on all sides, approximately 5-7 minutes. Remove the beef from the skillet and set aside.
⏱️ 7 min • Cooking -
In the same skillet, melt 30 grams of unsalted butter over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min • Cooking -
Add the 250 grams of sliced mushrooms to the skillet. Cook until they are golden brown and any liquid has evaporated, about 7 minutes.
⏱️ 7 min • Cooking -
Return the browned beef to the skillet. Pour in 200 ml of beef broth and bring the mixture to a simmer.
⏱️ 3 min • Mixing -
Reduce the heat to low, then stir in 150 ml of sour cream and 15 ml of Dijon mustard. Simmer the mixture until the sauce is thickened, about 5-7 minutes. Adjust seasoning with salt and black pepper to taste.
⏱️ 7 min • Cooking -
While the beef stroganoff is simmering, cook 300 grams of egg noodles according to the package instructions. Once cooked, drain the noodles and toss them with the remaining 30 grams of unsalted butter.
⏱️ 10 min • Cooking -
Serve the beef stroganoff over the buttered egg noodles, garnished with chopped fresh parsley.
⏱️ 2 min • Assembly
Frequently Asked Questions
Q: how do i slice beef tenderloin for classic beef stroganoff?
Slicing beef tenderloin against the grain is crucial for tenderness. To do this, look for the direction the muscle fibers run and slice thinly across them. Aim for slices about 1/4 inch thick. This technique helps break down the fibers, resulting in a more tender bite. If the slices are too thick, the beef can end up chewy, which is not ideal for Classic Beef Stroganoff. Remember to season the beef with salt and pepper before dusting it with flour to enhance the flavor!
Q: where can i find quality mushrooms for classic beef stroganoff?
Quality mushrooms, like cremini or button mushrooms, are essential for a flavorful Classic Beef Stroganoff. You can typically find them at local grocery stores, farmers' markets, or specialty food stores. Look for firm, unblemished mushrooms with a fresh smell. If you want a deeper flavor, consider using shiitake mushrooms, but they may be more expensive. Be sure to clean them gently with a damp cloth instead of washing them under water to prevent them from becoming soggy!
Q: what should i do if my mushroom sauce for classic beef stroganoff is too thin?
If your mushroom sauce is too thin, you can thicken it easily. After sautéing the onions and mushrooms, allow the sauce to simmer for a bit longer to reduce it. If that doesn't work, mix 1 tablespoon of all-purpose flour with 30 milliliters (about 2 tablespoons) of cold water to create a slurry, then stir it into the sauce and cook for a few more minutes until thickened. This will help achieve the creamy consistency that makes Classic Beef Stroganoff so delicious!
Q: how can i prevent my beef from overcooking in classic beef stroganoff?
To prevent your beef from overcooking, it’s important to cook it quickly over high heat. Brown the beef strips in batches rather than overcrowding the skillet, which can lower the temperature. Remove the beef from the skillet as soon as it's browned; it will continue to cook slightly from residual heat. Adding it back into the sauce at the end ensures it stays tender and juicy. This technique is key to achieving perfectly cooked beef for your Classic Beef Stroganoff!
Q: can i make classic beef stroganoff with sirloin instead of tenderloin?
Yes, you can definitely use sirloin instead of tenderloin for Classic Beef Stroganoff. While tenderloin is more tender, sirloin is more economical and can still yield great results. Just be sure to slice it thinly against the grain and cook it quickly to maintain tenderness. Many people prefer sirloin for its beefy flavor, making it a popular alternative in this classic dish!
