Beef Stroganoff
This recipe is one of our family's favorite comfort food dishes including delicious flavors combined with sautéed beef and mushrooms.
Servings: 6 servings
Ingredients
- 1 pound piece beef tenderloin or top sirloin, trimmed, sliced ¼- thick, and cut into 1-inch pieces. See Gr8 Tip
- Salt and freshly ground black pepper
- 3 - 4 Tablespoons unsalted butter, divided
- 2 Tablespoons olive oil, divided
- ½ cup minced shallots or onions
- ¾ pound cremini mushrooms, sliced
- 1 Tablespoon all-purpose flour
- 1 cup beef stock or store-bought broth
- 1 teaspoon Worcestershire sauce
- Dash ground red pepper
- ½ cup sour cream, at room temperature
- ½ - 1 teaspoon Dijon mustard
- Buttered wide egg noodles, mashed potatoes or rice, for serving
- Chopped fresh dill or minced fresh parsley, for garnish
Instructions
- Dry all surface moisture from steak strips with paper towels and season with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat.
- Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute.
- With a slotted spoon, transfer to a plate.
- Reduce heat to medium and add remaining butter and oil.
- Sauté shallots or onions with mushrooms until translucent and tender, about 8-10 minutes.
- Transfer to the plate with the steak, leaving as much butter and oil in the skillet as possible.
- If necessary, add butter to make about 2 tablespoons, then blend in flour and cook until frothy, stirring.
- Add beef stock in a slow stream, whisking constantly, for 2 minutes to make a roux.
- Add Worcestershire sauce, salt and pepper to taste and red pepper. Simmer and stir until thickened and smooth.
- Add beef, onions or shallots and mushrooms to sauce and heat through.
- Remove from heat and blend in sour cream and mustard.
- Warm to serving temperature and serve over noodles, rice, or mashed potatoes.
- Garnish with dill or parsley.
Notes
Gr8 Tips:
- You can substitute ground beef for beef strips and yogurt for sour cream.
- It helps to cut thin strips of the beef by first putting the meat in the freezer for at least 20 minutes.
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