Beef Stroganoff
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The Tale of Beef Stroganoff
Story updated
Beef stroganoff is generally credited to 19th-century Russia and named for the influential Stroganov family; one popular account attributes the recipe to a French-trained chef working in a Stroganov household, blending French sauce technique with Russian ingredients like sour cream.
Ingredients
Scale:· 4 servings
- 1 1/2 lb beef sirloin, sliced into thin strips
- 3 tbsp butter, divided
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 tbsp flour
- 1 1/2 cups beef broth
- 1 tbsp Dijon mustard
- 3/4 cup sour cream
- Salt and black pepper
- Egg noodles, for serving
- Chopped parsley, for garnish
Instructions
- 1Season beef strips with salt and pepper, then sear in 2 tablespoons butter over high heat in batches; set aside.
- 2Add remaining butter to the pan and sauté onion and mushrooms until browned.
- 3Sprinkle flour over the vegetables and cook 1 minute, then whisk in beef broth until smooth.
- 4Simmer until slightly thickened, then stir in mustard and sour cream off the heat.
- 5Return the beef and any accumulated juices to the pan and warm through without boiling.
- 6Serve over egg noodles, garnished with parsley.
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