Beef stroganoff is a Russian dish consisting of sautéed pieces of beef in a delicious sour cream sauce. If you are familiar with beef stroganoff you probably already know it’s been around for a very long time. I found this recipe on the net a while ago and all I have got to say is this is got to be the best beef stroganoff…EVER. Haha yes, it really is that good! I prefer my beef stroganoff with steak but you can use ground beef as a great substitute. The cream of mushroom soup and the sour cream combination give the sauce an amazing flavor that I just can’t stop eating it. Another highlight of this recipe is that you could have it on the table in about 30 minutes. If you have never tried beef stroganoff before or if you are looking for some of the best beef stroganoffs don’t be afraid to give this recipe a try. Enjoy.

Beef Stroganoff Recipe

Ingredients

1 lb top sirloin steak sliced in thin strips
2 tbsp olive oil
2 tbsp butter
1/2 lb brown mushrooms thickly sliced
1/2 medium onion finely chopped
1 cup beef broth
1 clove of garlic (minced)
1 tbsp all-purpose flour
1/2 tsp dijon mustard
1 tbsp Worcestershire sauce
3/4 cup heavy whipping cream
1/4 cup sour cream
1/2 tsp salt
1/4 tsp black pepper
1 tbsp green onion for garnishing

Instructions

Turn on the flame to medium and place a dutch oven or a thick-bottomed deep pan over it.

Add 2 tbsp olive oil, wait for it to get very hot and then add the thinly cut beef strips in one single layer without overcrowding them in the pan.

Let them sear over high heat without stirring them. Use a pair of tongs to turn them and cook until the beef is brown and the red color of the meat vanishes.

It will take just about a minute or two to sear the beef. Take it out in a plate and cover to keep warm.

Now add 2 tbsp butter in the pan and to it add the chopped onion and sliced mushrooms.

Sauté for about 6-7 minutes or till the liquid from them has evaporated and onions and mushrooms lightly browned and soft.

Add 1 minced garlic clove and sauté for a minute till you get the aroma of garlic. Add 1 tbsp flour and sauté another minute.

Pour in 1 cup of beef broth and with your spatula scrape any bits from the bottom of the pan.

Now add 3/4 cup of whipping cream and simmer for two minutes or until till the stroganoff is thickened.

Take a few tablespoons of the sauce from the pan and add it into 1/4 cup of sour cream to temper. Doing this will keep the sour cream from curdling. Now add this cream to the pan and keep whisking the sauce.

Now add 1 tbsp Worcestershire, 1/2 tsp dijon mustard and season with 1/2 tsp salt and 1/4 tsp pepper. You can adjust the level of salt and pepper according to your taste.

Wait for 10 seconds and then add the seared beef with any juices that it has left in the pot. Let the sauce bubble gently or till the beef has heated to the temperature of the sauce and then turn off the flame.

Notes

Beef stroganoff tastes best with steamed white rice, egg noodles, creamy mashed potatoes, braised red cabbage, garlic bread and steamed beans or broccoli.
For your stroganoff to turn out great make sure the beef is from the top sirloin, beef tenderloin, boneless rib-eye steak or filet mignon tips.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 604Total Fat: 48gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 179mgSodium: 700mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 35g

Beef stroganoff recipe