Beef Stroganoff
Beef stroganoff sears thin strips of sirloin over high heat just long enough to brown the surface while keeping the interior pink, then folds them into a pan sauce of sauteed mushrooms, onions, and sour cream. The mushrooms contribute their own meaty depth alongside the beef, and sour cream transforms the pan drippings into a sauce that is simultaneously creamy and subtly tangy. A touch of mustard sharpens the finish without announcing itself. Spooned over egg noodles or mashed potatoes, the cream sauce soaks into the starch below, pulling the whole plate together into a rich, cohesive meal.
Adjust Servings
Instructions
- 1
Slice beef thin, season with salt, and rest at room temperature for 10 minutes.
- 2
Sear beef quickly over high heat in butter, then remove.
- 3
Sauté onion and mushrooms in the same pan until moisture cooks off.
- 4
Add flour, cook 1 minute, then gradually whisk in beef stock.
- 5
Stir in mustard and simmer for 2 minutes on low heat.
- 6
Add sour cream and beef, warming gently without boiling to finish.
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Nutrition (per serving)
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