Ingredients

600 g / 1.2 lb scotch fillet steak or boneless rib eye

2 tbsp vegetable oil, divided

1 large onion or 2 small onions, sliced

300 g / 10 oz mushrooms, sliced (not too thin)

40 g / 3 tbsp butter

2 tbsp flour

2 cups / 500 ml beef broth, preferably salt reduced

1 tbsp Dijon mustard

150 ml / 2/3 cup sour cream

Salt and pepper, to taste

250 – 300 g / 8 – 10 oz pasta or egg noodles of choice

Chopped chives, for garnish (optional)

Instructions

Step 1: Flatten the steaks to about 3/4 cm (1/3 inch) thick using your fist, rolling pin, or mallet. Slice into 5 mm (1/5 inch) strips, cutting long pieces in half. Discard any excess fat.

Step 2: Sprinkle the beef strips with a pinch of salt and pepper.

Step 3: Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Spread half of the beef in a single layer, use tongs to quickly spread it evenly. Leave it untouched for 30 seconds to brown, then turn quickly and let brown on the other side for 30 seconds. Remove the beef to a plate. It may appear pink inside, which is fine.

Step 4: Add the remaining 1 tablespoon of oil and repeat the browning process with the remaining beef strips.

Step 5: Reduce the heat to medium-high. Add the butter to the skillet and melt it, then add the sliced onions. Cook for 1 minute before adding the mushrooms.

Step 6: Cook the mushrooms until golden, scraping the bottom of the pan frequently to loosen and incorporate the brown bits for added flavor.

Step 7: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 1 minute.

Step 8: Gradually add half of the beef broth while stirring to avoid lumps. Once incorporated, add the remaining broth and continue stirring.

Step 9: Stir in the sour cream and Dijon mustard until fully combined. Don’t worry if the sauce looks split; it will smooth out as it heats.

Step 10: Bring the sauce to a simmer, then reduce the heat to medium-low. Let it thicken to the consistency of pouring cream, about 3 to 5 minutes. Taste and adjust seasoning with salt and pepper.

Step 11: Return the browned beef and any accumulated juices to the skillet. Simmer gently for 1 minute, then remove from heat immediately to avoid overcooking.

Step 12: Serve the beef stroganoff over cooked pasta or egg noodles. Garnish with chopped chives if desired.

Tips & Variations

Use rib eye or scotch fillet for tender, juicy meat. Avoid leaner cuts that can become tough.

For a richer sauce, use full-fat sour cream and low-sodium beef broth to control saltiness.

Try adding a splash of white wine before the broth for extra depth of flavor.

Serve with egg noodles for a traditional feel or try mashed potatoes for a comforting twist.

FAQs

Can I use other cuts of beef for stroganoff?

Yes, but choose tender cuts like sirloin or tenderloin to ensure the beef stays soft. Tougher cuts may require longer cooking times or will result in a chewier texture.

Is sour cream essential in this recipe?

Sour cream adds a tangy creaminess that defines stroganoff, but you can substitute with crème fraîche or Greek yogurt for a similar effect. Avoid regular cream as it lacks the tang and thins the sauce.

Dinner

Classic Beef Stroganoff with Mushrooms and Sour Cream Recipe

Introduction