Russian · Free recipe
Beef Stroganoff
Thin strips of sirloin get a hard, fast sear, then join deeply browned mushrooms and onions in a paprika-tinged sauce finished with tangy sour cream. Tempering the sour cream off the heat keeps the sauce silky rather than grainy, perfect spooned over buttered egg noodles.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Method
-
Pat the beef strips dry and season with salt and pepper.
-
Heat 1 tbsp oil in a large skillet over high heat and sear the beef in two batches for 1 to 2 minutes, just until browned outside but still pink inside; transfer to a plate.
-
Add the remaining oil and 1 tbsp butter, then the mushrooms, and cook undisturbed for 4 minutes before stirring, cooking 4 minutes more until deeply browned.
-
Add the remaining butter and the onion and cook for 5 minutes, until soft, then stir in the garlic, flour, and paprika for 1 minute.
-
Whisk in the stock and mustard and simmer for 4 to 5 minutes, until the sauce thickens enough to coat a spoon.
-
Remove the skillet from the heat, whisk a spoonful of hot sauce into the sour cream, then stir the sour cream into the pan along with the beef and its juices; warm gently over low heat without boiling.
-
Spoon over egg noodles and scatter dill or parsley on top.
Zest note from the test kitchen
Let the sour cream come to room temperature before adding it; cold dairy hitting a hot sauce is what makes stroganoff curdle.
