Main CourseDinner

Beef Stroganoff

Name: Beef Stroganoff
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: russian
Ingredients: 500 g beef sirloin cut into 1-inch strips; 2 tbsp all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp butter; 1 pcs yellow onion finely chopped; 250 g cremini mushroom sliced; 2 clove garlic minced; 2 cup beef broth; 1 tbsp dijon mustard; 1 tsp worcestershire sauce; 0.75 cup sour cream at room temperature; 2 tbsp fresh parsley chopped (optional)

This classic Russian dish features tender strips of beef and sliced mushrooms in a rich, creamy sour cream sauce. It's a comforting and hearty meal, perfect for a weeknight dinner or a special occasion.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 532 kcal

Allergen information: may contain fish, gluten, milk, mustard, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef sirloin, cut into 1-inch strips
2 tbspall-purpose flour
0.5 tspsalt
0.25 tspblack pepper
2 tbspbutter
1 pcsyellow onion, finely chopped
250 gcremini mushroom, sliced
2 clovegarlic, minced
2 cupbeef broth
1 tbspdijon mustard
1 tspworcestershire sauce
0.75 cupsour cream, at room temperature

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

Dutch oven · large skillet · wooden spoon · medium bowl · cutting board · knife

The method

Step by step

1
Toss the beef strips with the all-purpose flour, salt, and black pepper in a medium bowl until evenly coated.
About 2 min
Cook’s note: Ensure the beef is dry before coating to help the flour adhere better.
2
Melt half of the butter in a large skillet or Dutch oven over medium-high heat.
About 1 min
3
Sear the beef in batches until browned on all sides, about 2-3 minutes per batch, then remove from the skillet and set aside.
About 8 min
Cook’s note: Do not overcrowd the pan; this ensures a good sear rather than steaming the beef.
4
Add the remaining butter to the skillet, then add the yellow onion and cook until softened, about 3-5 minutes.
About 4 min
5
Stir in the cremini mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
About 6 min
6
Add the garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Pour in the beef broth, scraping up any browned bits from the bottom of the skillet.
About 1 min
Cook’s note: This deglazing step adds a lot of flavor to the sauce.
8
Stir in the dijon mustard and worcestershire sauce, then bring the mixture to a simmer.
About 2 min
9
Return the beef to the skillet, reduce the heat to low, and simmer for 5-7 minutes until the sauce slightly thickens.
About 6 min
10
Remove the skillet from the heat and gradually stir in the sour cream until fully incorporated.
About 2 min
Cook’s note: Adding sour cream off the heat prevents it from curdling.
11
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
12
Serve immediately, garnished with fresh parsley if desired.
Cook’s note: Beef Stroganoff is traditionally served over egg noodles or mashed potatoes.

Per serving

Nutrition

50%Score

Calories: 531.9kcal
Protein: 38.2g
Carbs: 11.3g
Fat: 38.9g
Fibre: 1.6g
Sugar: 4.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Beef Stroganoff in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick. Avoid boiling to prevent the sour cream from separating.