Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Eastern European, European
Ingredients: 0,4 kg lean beef, cut into thin few cm long stipes; 1 tbsp flour; 15 g butter; 1 big onion, thinly sliced; 3 cloves garlic, pressed; 250 g button Mushrooms, whole, or quartered if you’re using normal ones; Salt to taste; Pepper to taste; 1 tsp sweet paprika; 0,3 l beef stock; Bouquet garni, or if you can’t find it add some dry thyme, some dry sage and a bay leaf; 1 tbsp sour cream, big tbsp, whisked to break it down

12 steps

Prep:15minCook:1h

Classic. Easy. Delicious. For all the beaf sauce/ragu lovers out there. You don’t have to use expensive cuts or veal for this dish since the meat will be cooked for a long time until tender and the older meat will give more depth and richness to the sauce. Usually served with wide noodles but I like it with mashed potato side…

Updated at: Thu, 17 Aug 2023 03:43:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories407.7 kcal (20%)

Total Fat13.2 g (19%)

Carbs17.5 g (7%)

Sugars3.3 g (4%)

Protein54.9 g (110%)

Sodium1048.7 mg (52%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.4kglean beef

cut into thin few cm long stipes

1 Tbspflour

15gbutter

250gbutton Mushrooms

whole, or quartered if you’re using normal ones

1 tspsweet paprika

0.3lbeef stock

Bouquet garni

or if you can’t find it add some dry thyme some dry sage and a bay leaf

1 Tbspsour cream

big tbsp, whisked to break it down

Instructions

Step 1

This is a one-pan dish, so choose a big deep pan or pot. Warm up some cooking oil and add beef strips seasoned with some salt, pepper and paprika. Make sure it’s not overcrowded and all the pieces get their place “under the sun” or in other words contact with a pan. This is crucial to get nice browning of the meat which will add to your sauce later. Do this in batches if you need to.

Step 2

Saute for around 4-5 min on one side. Resist the urge to meddle with them, just let them be so they can really catch that colour.

Step 3

Saute for an additional 3-4 min on another side - again, resisting the urge to toss them around all the time. You are really looking for some nice browning rather than gentle sauteing half-cooking the meet.

Step 4

Reduce the heat and spoon the flour over them. Mix until evenly distributed over the meat. Set aside in a bowl for now.

Step 5

In the same pan add a chunk of butter and saute some onions. Add garlic after a few minutes.

Step 6

Now add the mushrooms and saute until the water they release is reduced and they get some colour.

Step 7

Now bring back the beef to the pan and mix everything together. Add the stock so that everything is lightly covered.

Step 8

Add herbs and bring to a gentle boil. Taste and adjust seasoning to taste. Take into account that liquid will be somewhat reduced at the end so don’t go nuts with the salt.

Step 9

Your job is basically done here. Now just wait for the beef to get tender. Cook it on a gentle boil with the half lid on, to avoid flour sticking on the bottom of the pan. Stir occasionally. Add some water if the sauce reduces too much.

Step 10

Check the meat doneness with a fork - it should be quite tender. If not - cook some more. If you’re using bouquet garni, you can remove it now.

Step 11

When the meat is tender reduce the heat to low and whisk in a spoonful of sour cream.

Step 12

Serve with wide noodles, rice or mashed potato and enjoy!