Go Back

Beef Stroganoff

A rich and creamy dish featuring tender beef and sautéed mushrooms, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, European
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 600 g 600 g rib-eye steak, trimmed and pounded ¾ cm thick
  • 300 g 300 g cremini mushrooms, sliced ⅛-inch thick
  • 1 medium 1 medium onion, thin-sliced
  • 1 Tbsp 1 Tbsp Dijon mustard
  • 150 ml 150 ml full-fat sour cream
  • 500 ml 500 ml low-salt beef broth
  • 2 Tbsp 2 Tbsp butter
  • 1 Tbsp 1 Tbsp plain flour
  • 2 Tbsp 2 Tbsp neutral oil, for searing
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Chopped chives, for garnish
  • Egg noodles or tagliatelle, for serving

Method
 

Preparation
  1. Pound the rib-eye steak until it’s ¾ cm thick. Slice the beef into strips and season with salt and pepper.
Searing the Beef
  1. Heat 1 tablespoon of oil in a skillet over high heat. Sear half the beef for 30 seconds on each side. Transfer the beef to a plate.
  2. Add the remaining oil to the skillet. Repeat the searing process with the rest of the beef and set aside.
Cooking Vegetables
  1. Lower the heat and melt the butter in the skillet. Add the sliced onion and cook for 1 minute.
  2. Then add the mushrooms and cook for about 4 minutes until they are golden brown.
Making the Sauce
  1. Sprinkle the flour over the veggies and stir for 1 minute.
  2. Pour in ½ cup of the beef broth and scrape any browned bits from the bottom of the skillet. Once smooth, add the rest of the broth and Dijon mustard. Let simmer for 5 minutes.
  3. Remove the skillet from heat and stir in the sour cream until the sauce is silky and smooth.
Finishing Touches
  1. Return the seared beef and any juices to the skillet. Warm it on low heat for about 1 minute.
  2. Ladle the Beef Stroganoff over buttered noodles and top with chopped chives.

Notes

Make sure to slice the beef against the grain for maximum tenderness. Don’t overcrowd the skillet when searing the beef; this helps to get that nice brown color. For a richer flavor, you can use beef stock instead of low-salt beef broth.