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Beef Stroganoff

Course: Main Course
Cuisine: European / Russian-Inspired
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~540 kcal per serving
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Ingredients Method

Ingredients
  

  • - 1½ lb 680 g beef sirloin or ribeye, thinly sliced against the grain
  • - Salt & black pepper to taste
  • - 2 tablespoons olive oil
  • - 2 tablespoons butter
  • - 10 oz 280 g mushrooms, sliced
  • - 1 medium onion finely chopped
  • - 2 cloves garlic minced
  • - 1 cup beef broth
  • - 1 tablespoon Dijon mustard
  • - 1 teaspoon Worcestershire sauce
  • - ¾ cup full-fat sour cream
  • - 1 tablespoon all-purpose flour optional, for thicker sauce
  • - Fresh parsley chopped (for garnish)

Method
 

  1. Season beef with salt and pepper.
  2. Heat olive oil in a large skillet over high heat. Sear beef quickly in batches until browned. Remove and set aside.
  3. Add butter to the same skillet. Cook mushrooms until golden and moisture evaporates.
  4. Add onion and sauté until soft. Stir in garlic and cook 30 seconds.
  5. Sprinkle flour (if using) and stir well.
  6. Add beef broth, Dijon mustard, and Worcestershire sauce. Simmer until slightly reduced.
  7. Lower heat and stir in sour cream until smooth.
  8. Return beef to the skillet and warm gently (do not boil).
  9. Garnish with parsley and serve hot.