Beef Stroganoff (Russian Beef in Sour Cream Sauce)
Local name: Бефстроганов
In short: Tender strips of seared beef in a creamy sauce of mushrooms, onion, sour cream and a spoonful of mustard, ready in under an hour. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Beef stroganoff is a Russian classic of quickly seared beef strips in a pan sauce of sour cream, onion and mushrooms. The home version is kept simple, with a spoon of mustard, a little stock and no wine, and it is served over mashed or fried potatoes. The beef must be a tender cut sliced against the grain, then cooked in batches so it browns instead of stewing. Keep the final simmer gentle so the sour cream stays smooth.
Instructions
- Pat the beef dry and season with half the salt and the pepper. Heat 1 tablespoon of the oil in a large skillet over high heat until it just starts to smoke.
- Sear the beef in two batches for 1 to 2 minutes per batch, turning once, until browned outside and still pink inside. Move it to a plate.
- Lower the heat to medium and add the remaining oil and the butter. Cook the onions for 6 minutes until soft and golden, then add the mushrooms and cook for 6 to 8 minutes until their liquid has gone.
- Sprinkle over the flour and stir for 1 minute. Pour in the stock, scraping up the browned bits, and simmer for 3 minutes until slightly thickened.
- Lower the heat. Stir the mustard into the sour cream, then stir this into the pan with the remaining salt. Do not let the sauce boil, or it can split.
- Return the beef and its juices to the pan and warm through for 1 to 2 minutes, until the beef reaches at least 63°C (145°F). Taste and adjust the seasoning.
- Serve over mashed or fried potatoes, scattered with parsley or dill.
Tips
- Use a tender cut such as tenderloin, sirloin or rump. With a tougher cut like chuck, simmer the strips in the stock for 45 minutes before adding the sour cream.
- Choose full-fat sour cream and stir it in off a rolling boil to prevent splitting. A spoon of tomato paste with the flour is a common variation.
Questions and answers
What cut of beef is best for stroganoff?
Tenderloin is the classic choice, but sirloin or rump steak work well and cost less. Slice against the grain into thin strips so they stay tender with a quick sear.
Can I make stroganoff with chicken or only mushrooms?
Yes. Use chicken thighs and cook them through to 74°C (165°F), or double the mushrooms and use vegetable stock for a meatless version.
What do you serve with beef stroganoff?
In Russia it comes with mashed potatoes or fried potatoes. Buttered noodles or rice also work, with a crisp pickle or cucumber salad on the side.
How long does it take to make Beef Stroganoff (Russian Beef in Sour Cream Sauce)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Beef Stroganoff (Russian Beef in Sour Cream Sauce)?
About 540 kcal per serving, with 37 g of protein, 11 g of carbohydrates and 39 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 11 g |
| Fat | 39 g |
| Fiber | 1 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
