Bœuf Stroganoff is a classic Russian dish that has become beloved around the world. It typically features tender pieces of beef in a rich, creamy sauce made with sour cream, mustard, and sometimes a bit of white wine or broth. The dish is often served over egg noodles or rice.
Here’s a simple recipe for Bœuf Stroganoff:
Ingredients:
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500g (1 lb) beef tenderloin or sirloin, cut into thin strips
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1 onion, finely chopped
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2 cloves garlic, minced
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1 tbsp olive oil or butter
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200g (7 oz) mushrooms, sliced
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1 tbsp all-purpose flour
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1 tsp Dijon mustard
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1 cup beef broth
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1/2 cup sour cream
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Salt and pepper to taste
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Fresh parsley (optional, for garnish)
Instructions:
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Prepare the beef: Slice the beef into thin strips against the grain. This will help the meat stay tender when cooked.
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Sear the beef: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the beef strips in batches (don’t overcrowd the pan) and sear them for about 2-3 minutes on each side until browned. Remove the beef from the skillet and set aside.
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Sauté the onions and garlic: In the same skillet, add a little more oil or butter if needed, and sauté the chopped onion for about 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds.
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Cook the mushrooms: Add the sliced mushrooms to the pan and cook until softened, about 5 minutes.
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Make the sauce: Sprinkle the flour over the mushrooms and onions, stirring to combine. Let it cook for about 1 minute to get rid of the raw flour taste. Add the beef broth slowly, stirring constantly, and let it come to a simmer. Cook for 3-5 minutes until the sauce thickens slightly.
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Finish the sauce: Lower the heat, and stir in the Dijon mustard and sour cream. Let everything heat through, stirring to combine. Season with salt and pepper to taste.
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Add the beef: Return the beef to the pan, along with any juices that have accumulated. Stir to coat the beef in the sauce and heat for another 2-3 minutes until the beef is cooked through.
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