Beef Stroganoff
ID: 04e01acb...
This easy, 30-minute beef stroganoff features tender strips of seared rib-eye steak and Swiss brown mushrooms coated in a rich, tangy sour cream and beef stock sauce. It is beautifully flavored with Dijon mustard, brandy, and Worcestershire sauce, making it a perfect comforting meal when served over pasta or mashed potatoes.
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🍳 Cooking Flow
Prep the steak by tenderizing and slicing into strips, then thickly slice the mushrooms. → Sear the steak in butter over high heat in batches and set aside. → Sauté the onions and mushrooms, then stir in mustard, seasonings, and deglaze with brandy. → Pour in the stock, Worcestershire sauce, and flour, then simmer until thickened. → Lower the heat, stir in sour cream, return the beef to the pan, and serve over pasta.
Cooking Steps
Brief Cooking Order
Prep the steak by tenderizing and slicing into strips, then thickly slice the mushrooms. → Sear the steak in butter over high heat in batches and set aside. → Sauté the onions and mushrooms, then stir in mustard, seasonings, and deglaze with brandy. → Pour in the stock, Worcestershire sauce, and flour, then simmer until thickened. → Lower the heat, stir in sour cream, return the beef to the pan, and serve over pasta.
Introduction
This easy, 30-minute beef stroganoff features tender strips of seared rib-eye steak and Swiss brown mushrooms coated in a rich, tangy sour cream and beef stock sauce. It is beautifully flavored with Dijon mustard, brandy, and Worcestershire sauce, making it a perfect comforting meal when served over pasta or mashed potatoes.
Step 1
Tenderize the rib-eye steaks with a meat mallet, then slice them into strips about 1 to 1.5 cm thick.
Step 2
Thickly slice the Swiss brown mushrooms and set aside.
Step 3
Place a large pan over high heat and melt 2 tablespoons (28g) of unsalted butter.
Step 4
Add half of the sliced steak to the pan in a single layer and sear for 45 seconds on each side, then transfer to a plate. Repeat with the second batch.
Step 5
In the same pan, add the remaining 2 tablespoons (28g) of unsalted butter and the diced onion. Sauté for 2 minutes while scraping up the steak flavor from the bottom of the pan.
Ingredients List
Important Notes
Do not slice the beef too thinly, or it will overcook and become tough very quickly.
Searing the beef in batches prevents overcrowding the pan, ensuring a beautiful brown crust rather than boiling the meat.
Sour cream splits and curdles easily under high heat. Always turn the stove down to low before stirring it into the sauce.
Leftovers can be stored in the fridge in an airtight container for up to 4 days, or frozen for up to 6 months.
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