🌍 Eastern European recipesDinner
Beef Stroganoff
By Groceree
Also known as Stroganoff · Boeuf Stroganoff
Strips of beef seared fast and set aside while mushrooms and onion cook down, brought together in a mustard and soured cream sauce that is never allowed to boil.
Last updated
- Servings
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Ingredients
beef sirloin or fillet600 g
button mushrooms300 g
onions1
butter40 g
sunflower oil1 tbsp
plain flour1 tbsp
beef stock200 ml
Dijon mustard2 tsp
soured cream200 ml
brandy (optional)2 tbsp
flat-leaf parsley1 handful
salt
black pepper
Instructions
- 01
Cut the into finger-thick strips, dry them thoroughly and season with and freshly ground . Sear them in the in a very hot pan, in two batches, for barely 1 minute — they should be brown outside and rare within. Lift out.
- 02
Lower the heat, melt the and cook the thinly sliced for 8 minutes until soft, then the sliced until their water has evaporated and they colour.
- 03
Stir in the and , then the if using, scraping the pan.
- 04
Add the and simmer for 5 minutes until slightly thickened.
- 05
Take the pan off the heat and stir in the . Boiling it after this point splits the sauce, which is the classic way this dish goes wrong.
- 06
Return the and any resting juices, warm through for 1 minute without simmering, and finish with chopped .
Notes
- The beef cooks twice — once in the sear and once in the warming through. Cooking it fully at the start gives you grey, tough strips.
- Let the mushrooms release and evaporate their water before the liquid goes in, or the sauce will be thin.
- Serve with buttered noodles, rice or straw potatoes rather than mash, which drowns it.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 40 g
- Carbs
- 14 g
- Fat
- 38 g
Estimated from the ingredients.
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