Beef Stroganoff Recipe

Classic Beef Stroganoff

This recipe creates a delicious and creamy beef stroganoff, perfect for a comforting dinner.

Ingredients:

• 1 pound beef sirloin or flank steak, thinly sliced against the grain
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 1/2 pound mushrooms (cremini or button), sliced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1/2 cup sour cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Prepare the Beef: Pat the beef slices dry with paper towels. Season them generously with salt and pepper.
2. Sauté the Beef: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the beef in batches, without crowding the pan, for 1-2 minutes per side, or until browned. Transfer the cooked beef to a plate.
3. Sauté the Aromatics: Add the remaining tablespoon of butter to the pan. Once melted, add the onions and cook until softened, about 5 minutes. Add the mushrooms and cook until golden brown, about 5 minutes more. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Make the Sauce: Sprinkle the flour over the vegetables and cook for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2-3 minutes.
5. Finish the Stroganoff: Stir in the sour cream, Worcestershire sauce, Dijon mustard, and thyme. Reduce heat to low and simmer for 2 minutes. Return the cooked beef with any accumulated juices to the pan. Heat through for another minute or two, without letting it boil. Season with salt and pepper to taste.
6. Serve: Serve the stroganoff immediately over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.

Tips:

• Thin Sliced Beef: For a more tender stroganoff, ensure the beef is thinly sliced against the grain. You can ask your butcher to slice it for you or partially freeze the steak for 30 minutes to firm it up slightly before slicing.
• Don’t Crowd the Pan: When searing the beef, don’t overcrowd the pan. This will lower the cooking temperature and prevent the beef from browning properly. Cook the beef in batches if necessary.
• Thickening the Sauce: If your sauce seems too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering sauce and cook for another minute or two, until thickened.
• Serving Options: This stroganoff pairs well with egg noodles, rice, or mashed potatoes. You can also serve it with a side of steamed vegetables or a simple green salad.
• Leftovers: Leftover stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if the sauce thickens too much.

Enjoy this classic and comforting beef stroganoff!