Beef Stroganoff
ID: 8aec1991...
A classic, comforting Russian-American dish featuring tender strips of seared beef sirloin cooked with mushrooms and onions in a rich, savory sour cream and beef broth sauce, served over buttered egg noodles.
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🍳 Cooking Flow
Season and quickly sear the beef sirloin for 1 minute, then transfer to a plate. → Sauté mushrooms and onions in butter in the same pan, then stir in flour. → Deglaze with white wine, add beef stock and Worcestershire sauce, and simmer for 10 minutes. → Stir in sour cream, return the beef and its juices to the pan, and warm on low heat for 1 minute. → Mix in fresh herbs and serve over buttered egg noodles.
Cooking Steps
Brief Cooking Order
Season and quickly sear the beef sirloin for 1 minute, then transfer to a plate. → Sauté mushrooms and onions in butter in the same pan, then stir in flour. → Deglaze with white wine, add beef stock and Worcestershire sauce, and simmer for 10 minutes. → Stir in sour cream, return the beef and its juices to the pan, and warm on low heat for 1 minute. → Mix in fresh herbs and serve over buttered egg noodles.
Introduction
A classic, comforting Russian-American dish featuring tender strips of seared beef sirloin cooked with mushrooms and onions in a rich, savory sour cream and beef broth sauce, served over buttered egg noodles.
Step 1
Season the thinly sliced beef sirloin with salt and black pepper in a bowl, tossing to coat evenly.
Step 2
Heat vegetable oil in a large skillet over high heat. Add the beef in a single layer and sear for 1 minute total (about 30 seconds per side). Remove the beef to a plate and set aside.
Step 3
In the same skillet with the leftover pan juices, add the sliced mushrooms, red onions, and unsalted butter. Season with a pinch of salt and pepper. Cook over medium-high heat for about 5 minutes until softened and cooked down.
Step 4
Sprinkle all-purpose flour over the mushrooms and onions. Stir constantly for about 1 minute until no raw flour is visible to ensure the sauce thickens without clumping.
Step 5
Pour in the dry white wine to deglaze the pan, stirring to scrape up any browned bits from the bottom. Let it cook for a few seconds.
Ingredients List
Important Notes
Always buy slightly more beef (about 1.5 lbs) to ensure you have 1.25 lbs of clean meat after trimming off the tough fat.
Do not overcook the beef during the searing step. Cooking it for only 1 minute ensures it remains tender and doesn't turn tough.
Cook the flour thoroughly with the vegetables before adding liquids to prevent a floury taste and clumping.
Avoid boiling the sauce after adding the sour cream to prevent the cream from curdling and the beef from overcooking.
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