Description
Beef stroganoff, also called boeuf stroganoff, is a traditional dish from Russia made with thinly sliced steak in a creamy sauce.
Ingredients
Units
Scale
- 11 oz sirloin steak
- 9 oz cremini mushrooms
- 5 oz rice or egg noodles
- 1/2 cup sour cream
- 2 shallots
- 2 cloves garlic
- 1 beef bouillon cube (0.36 oz)
- 1 tablespoon all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- A handful of fresh parsley
- A few green onions
- Olive oil or butter
Instructions
- Start with the prep: slice the cremini mushrooms, finely chop the shallots, mince the garlic, and cut the steak into thin strips.
- Heat a generous splash of olive oil or butter in a large skillet over medium-high heat. Sear the steak strips on all sides for 1 to 2 minutes. Remove from the pan and set aside, covered.
- Add a little more oil to the pan and sauté the shallots for about 1 minute. Add the sliced mushrooms and cook, stirring, until browned, about 7 to 8 minutes.
- Add the minced garlic and cook for another minute. Then add 1 generous tablespoon flour and cook, stirring, over slightly lower heat for a short moment.
- Pour about 1 cup boiling water into the pan together with the crumbled bouillon cube. Stir well and scrape the bottom of the pan to loosen any browned bits. Let it simmer gently.
- Add just over 1/2 cup of sour cream in stages and keep stirring for several minutes until the sauce thickens slightly. Stir in the Dijon mustard and Worcestershire sauce.
- Return the cooked steak strips to the sauce and let everything simmer for a few more minutes, optionally with a lid on the pan.
- Serve with rice or egg noodles, pasta, rice, or potatoes, and finish with finely chopped parsley and sliced green onions.
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian