Beef Stroganoff

Carol Food

Beef Stroganoff is a popular Russian dish which has variations around the world.  It is based on a good cut of beef, sour cream, mushrooms and a rich beef sauce.

 

 

 

 

The cut of beef is usually top sirloin steak, boneless T-bone,  filet mignon tips, or beef tenderloin. I’ve seen recipes using a cheaper cut like chuck roast but that greatly increases the fat content and is tougher. I prefer top sirloin personally.  Cut away the fat on the edges of meat before slicing 1/2 inch thick.  The steak is quick seared in the pan to brown but not cook. If you want a meatless meal, you could make it with just mushrooms.  It’s still delicious.  Stroganoff is traditionally served over noodles but I’ve also enjoyed it over rice.  I was thinking I might try it over homemade mashed potatoes too. Sounds divine right?

 

 

 

Beef Stroganoff

Use organic when available; serves 4.

 

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Beef Stroganoff

Beef Stroganoff is a popular Russian dish which has variations around the world.  It is based on a good cut of beef, sour cream, mushrooms and a rich beef sauce.  Use organic when available.
 
Course Main Course
Cuisine American, Russian
Keyword beef stroganoff
Servings 4 servubgs

Ingredients

  • 1 1/2 lb steak cut into 1/2 inch slices
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion diced
  • 1/2 lb sliced mushrooms
  • 1 minced garlic clove
  • 2 tbsp flour
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 1/2 cup red wine
  • 1 tsp dijon mustard
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste

Instructions

  • Season sliced steak wtih salt and pepper
  • Heat oil in large deep pan over medium high heat
  • When oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring
  • Do in 2 batches to prevent crowding then remove and set aside
  • Reduce heat to medium and add butter & onion
  • Cook until softened about 4 or 5 mintues
  • Add mushrooms and garlic and cook for about 4 or 5 minutes until soft
  • Stir in flour and cook 1 minute
  • Stir in beef broth and scrap brown bits from bottom of pan
  • Add Worcestershire sauce, and dijon mustard
  • Add red wine and simmer 2 minutes
  • Add 2 tablespoons of sauce to sour cream and stir
  • Add sour cream to sauce
  • Simmer 5 minutes
  • Add beef with any accumulated juices back to the pan until beef is heated through
  • Serve over noodles, rice, or mashed potatoes

 

Enjoy!

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

25 thoughts to “Beef Stroganoff”

  3. We just made beef stroganoff this winter for the very first time and my boys really enjoyed it. The recipe we used was much too salty though and yours sound tastier and healthier. Pinned.

    Reply

  9. 5 stars
    Love that dish! My Mom used to remind me that, as a small child, I embarrassed her when visiting my paternal grandparents’ home. Grandma served Beef Stroganoff and I took one look and said “I hate stew!”

    Reply

  15. I love stroganoff — both over rice and noodles. This makes me want to eat some – now!

    Thanks so much for sharing this at our Party in Your PJs link party.

    Reply

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