Beef Stroganoff

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil. Meanwhile, slice the onion and mushrooms, mince the garlic, cut the beef sirloin into thin strips, and season the beef lightly with about half the salt and the black pepper. Thin strips cook quickly and stay tender; avoid cutting them too thick.

   120 g onion, thinly sliced200 g button or cremini mushrooms, sliced2 cloves (8 g) garlic, minced300 g beef sirloin, trimmed and cut into thin strips5 g fine salt1 g black pepper, freshly ground1.5 litres water
2. 2

   When the water boils, add the egg noodles and cook until just tender according to the package timing, usually 6-8 minutes. Drain and reserve; if ready early, keep them warm. Do not overcook, as they will soften further under the sauce.

   140 g egg noodles1.5 litres water
3. 3

   While the noodles cook, heat a large frying pan over high heat with the sunflower oil. Add the beef in a single layer and sear for 1-2 minutes, turning once, until browned on the outside but still slightly underdone inside. Work quickly and avoid crowding the pan so the meat sears rather than steams. Transfer to a plate.

   15 ml sunflower oil300 g beef sirloin, trimmed and cut into thin strips
4. 4

   Lower the heat to medium-high. Add the butter, then the onion and mushrooms. Cook for 5-6 minutes, stirring occasionally, until the onion softens and the mushrooms give off their moisture and begin to brown. Add the garlic and cook for 30 seconds more, just until fragrant.

   20 g unsalted butter120 g onion, thinly sliced200 g button or cremini mushrooms, sliced2 cloves (8 g) garlic, minced
5. 5

   Sprinkle in the plain flour and sweet paprika, stirring for 30 seconds to coat the vegetables and cook off the raw flour taste. Gradually pour in the beef broth while stirring constantly to prevent lumps, then add the Dijon mustard. Simmer for 2-3 minutes until the sauce lightly thickens.

   10 g plain flour2 g sweet paprika180 ml beef broth10 g Dijon mustard
6. 6

   Reduce the heat to low. Stir in the sour cream until the sauce is smooth; do not let it boil hard or it may split. Return the beef and any resting juices to the pan, add the remaining salt, and warm gently for 1-2 minutes until the beef is just cooked through and the sauce is rich and glossy.

   120 g sour cream300 g beef sirloin, trimmed and cut into thin strips5 g fine salt
7. 7

   Divide the egg noodles between warm plates, spoon over the beef stroganoff, and finish with parsley. Serve immediately while the sauce is silky and the beef is tender.

   140 g egg noodles10 g parsley, finely chopped

Origin & History

Beef Stroganoff is a classic Russian dish associated with the Stroganov family and became popular in 19th-century imperial Russia. The original style featured sautéed beef in a mustard-enriched sauce finished with smetana, the Russian sour cream. Over time, it spread internationally and was adapted with mushrooms and noodles in many households.