Beef Stroganoff
A rich and savory classic beef stroganoff made with tender seared beef fillet, sautéed onions, and button mushrooms in a creamy, velvety sauce seasoned with Dijon mustard and Worcestershire sauce. Served generously over tender buttered egg noodles for the ultimate comfort meal.
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🍳 Cooking Flow
Slice the beef, onions, and mushrooms. → Sear the seasoned beef slices quickly in a hot pan and set aside. → Sauté onions and mushrooms in butter, then stir in flour and beef stock to simmer until thick. → Stir in Worcestershire sauce, Dijon mustard, and sour cream, then return beef to the pan. → Serve hot over buttered egg noodles garnished with parsley.
Cooking Steps
Brief Cooking Order
Slice the beef, onions, and mushrooms. → Sear the seasoned beef slices quickly in a hot pan and set aside. → Sauté onions and mushrooms in butter, then stir in flour and beef stock to simmer until thick. → Stir in Worcestershire sauce, Dijon mustard, and sour cream, then return beef to the pan. → Serve hot over buttered egg noodles garnished with parsley.
Introduction
A rich and savory classic beef stroganoff made with tender seared beef fillet, sautéed onions, and button mushrooms in a creamy, velvety sauce seasoned with Dijon mustard and Worcestershire sauce. Served generously over tender buttered egg noodles for the ultimate comfort meal.
Step 1
Thinly slice the beef fillet into bite-sized strips.
Step 2
Peel and thinly slice the brown onion lengthways, then slice the button mushrooms.
Step 3
Season the sliced beef with salt. Heat oil in a hot pan and sear the beef quickly in batches to get good color, then remove and set aside on a tray.
Step 4
Add butter to the same hot pan, then add the sliced onions and sauté until softened with some color.
Step 5
Add the sliced mushrooms into the pan and cook for 3 to 4 minutes.
Ingredients List
Important Notes
Sear the beef quickly in a scorching hot pan in batches; do not overcrowd the pan or overcook the meat, as high-grade tender beef will become tough.
Mix the flour thoroughly into the sautéed vegetables before pouring in beef stock to prevent lumps from forming in the sauce.
Incorporate the sour cream over lower heat and stir well to avoid curdling.
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