Beef Stroganoff
This Beef Stroganoff is fast, rich, and deeply savoury, with tender strips of seared beef in a silky mushroom and sour cream sauce. Served over egg noodles, it delivers the comforting balance of tang, warmth, and buttery depth that made the dish a classic.
Ingredients
For the stroganoff
- 300 gbeef sirloin, trimmed and cut into thin strips
- 200 gbutton or cremini mushrooms, sliced
- 120 gonion, thinly sliced
- 2 cloves (8 g)garlic, minced
- 180 mlbeef broth
- 120 gsour cream
- 10 gDijon mustard
- 10 gplain flour
- 20 gunsalted butter
- 15 mlsunflower oil
- 2 gsweet paprika
- 5 gfine salt
- 1 gblack pepper, freshly ground
For the noodles and finish
- 140 gegg noodles
- 10 gparsley, finely chopped
- 1.5 litreswater
Instructions
- 1
Bring a large pot of water to the boil. Meanwhile, slice the onion and mushrooms, mince the garlic, cut the beef sirloin into thin strips, and season the beef lightly with about half the salt and the black pepper. Thin strips cook quickly and stay tender; avoid cutting them too thick.
- 2
When the water boils, add the egg noodles and cook until just tender according to the package timing, usually 6-8 minutes. Drain and reserve; if ready early, keep them warm. Do not overcook, as they will soften further under the sauce.
- 3
While the noodles cook, heat a large frying pan over high heat with the sunflower oil. Add the beef in a single layer and sear for 1-2 minutes, turning once, until browned on the outside but still slightly underdone inside. Work quickly and avoid crowding the pan so the meat sears rather than steams. Transfer to a plate.
- 4
Lower the heat to medium-high. Add the butter, then the onion and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the onion softens and the mushrooms give off their moisture and begin to brown. Add the garlic and cook for 30 seconds more, just until fragrant.
- 5
Sprinkle in the plain flour and sweet paprika, stirring for 30 seconds to coat the vegetables and cook off the raw flour taste. Gradually pour in the beef broth while stirring constantly to prevent lumps, then add the Dijon mustard. Simmer for 2-3 minutes until the sauce lightly thickens.
- 6
Reduce the heat to low. Stir in the sour cream until the sauce is smooth; do not let it boil hard or it may split. Return the beef and any resting juices to the pan, add the remaining salt, and warm gently for 1-2 minutes until the beef is just cooked through and the sauce is rich and glossy.
- 7
Divide the egg noodles between warm plates, spoon over the beef stroganoff, and finish with parsley. Serve immediately while the sauce is silky and the beef is tender.
Nutrition per serving
Notes
- •For the most tender result, chill the beef for 10-15 minutes before slicing; firmer meat is easier to cut thinly.
- •If the sauce becomes too thick, loosen it with a splash of hot water or a little extra broth.
- •Cremini mushrooms give a deeper flavour than white button mushrooms, but either is traditional and works well.
- •Serve with a simple cucumber salad or lightly dressed pickles for a classic contrast to the rich sauce.
Background
Beef Stroganoff is a classic Russian dish associated with the Stroganov family and became popular in 19th-century imperial Russia. The original style featured sautéed beef in a mustard-enriched sauce finished with smetana, the Russian sour cream. Over time, it spread internationally and was adapted with mushrooms and noodles in many households.
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