2 cups / 500 ml beef broth , preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp oil and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve over pasta or egg noodles, sprinkled with chives if desired.
**My own notes**: I love to make this recipe at home. I make the adjustment of also adding a little white wine and I add nutmeg. I also use sirloin. The cut you use isn’t crucial here, you don’t have to use what this recipe calls for. Cuts that work best are sirloin, Scotch fillet, sirloin tips, or if you happen to have trimmings from beef tenderloin that also works.
Nortius_Maximus
No brandy?
theanedditor
Alt: Use double cream not sour cream.
Uber_Reaktor
Love stroganoff. I’ve always opted for a longer braised beef, but looks tasty.
Strict_Resist5
This is a crime.
Stroganoff is better served with rice and fried potatos PERIOD.
maplemanskidby
I once made this without the beef, onions and mushrooms but the flavour wasn’t Stroganoff
turtlelord
What a nice pan to endure scratching it with tongs!
redrum7049
They dont know
Arcane_Engine
N.p PPk lnllbbbhklbbkbkk.l.kkbnlkb
JonathanTheOddHuman
She strogan me off til I beef
xAmorphous
What do you call a bunch of cows in a field pleasuring themselves?
xFromtheskyx
How good is Nagi recipies!
Mang46
Love the flavor of stroganoff but do not like mushrooms. Anyone have an alternative ingredient?
yramha
I make Stroganoff with venison and it works out quite well. I also add a dash or two of worcestershire sauce.
DigNitty
Am I a pepper fiend?
Or was this meal peppered by pierce Brosnan in Mrs Doubtfire?
Queef-Supreme
You can skip the flour if you just dredge your beef in it before browning. I think it gives the beef better texture in the final product as well.
CountryCat
Recipe Tin Eats is one of my favorite recipe sites. She’s got a deep archive of stuff.
mudshifters09
No this recipe without Campbells makes me uncomfortable
RabbitsRuse
There is a place near me that serves beef or mushroom stroganoff over a bed of shoestring fries. So damned good
19 Comments
Source: [Recipe Tin Eats](https://www.recipetineats.com/beef-stroganoff/)
600 g / 1.2 lb scotch fillet steak / boneless rib eye
2 tbsp vegetable oil , divided
1 large onion (or 2 small onions), sliced
300 g / 10 oz mushrooms , sliced (not too thin)
40 g / 3 tbsp butter
2 tbsp flour
2 cups / 500 ml beef broth , preferably salt reduced
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
Sprinkle with a pinch of salt and pepper.
Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
Add remaining 1 tbsp oil and repeat with remaining beef.
Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve over pasta or egg noodles, sprinkled with chives if desired.
**My own notes**: I love to make this recipe at home. I make the adjustment of also adding a little white wine and I add nutmeg. I also use sirloin. The cut you use isn’t crucial here, you don’t have to use what this recipe calls for. Cuts that work best are sirloin, Scotch fillet, sirloin tips, or if you happen to have trimmings from beef tenderloin that also works.
No brandy?
Alt: Use double cream not sour cream.
Love stroganoff. I’ve always opted for a longer braised beef, but looks tasty.
This is a crime.
Stroganoff is better served with rice and fried potatos PERIOD.
I once made this without the beef, onions and mushrooms but the flavour wasn’t Stroganoff
What a nice pan to endure scratching it with tongs!
They dont know
N.p
PPk lnllbbbhklbbkbkk.l.kkbnlkb
She strogan me off til I beef
What do you call a bunch of cows in a field pleasuring themselves?
How good is Nagi recipies!
Love the flavor of stroganoff but do not like mushrooms. Anyone have an alternative ingredient?
I make Stroganoff with venison and it works out quite well. I also add a dash or two of worcestershire sauce.
Am I a pepper fiend?
Or was this meal peppered by pierce Brosnan in Mrs Doubtfire?
You can skip the flour if you just dredge your beef in it before browning. I think it gives the beef better texture in the final product as well.
Recipe Tin Eats is one of my favorite recipe sites. She’s got a deep archive of stuff.
No this recipe without Campbells makes me uncomfortable
There is a place near me that serves beef or mushroom stroganoff over a bed of shoestring fries. So damned good