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Beef Stroganoff
A classic Russian aristocratic dish featuring tender strips of beef coated in a rich, creamy mushroom sauce, subtly flavored with Dijon mustard, and traditionally served over fluffy egg noodles.
๐ง ์ฌ๋ฃ
- 600 g Beef tenderloin or sirloin(Cut against the grain into thin strips (about 0.5 cm thick). Pat dry with paper towels for better searing.)
- 300 g Cremini mushrooms(Cleaned and sliced. You can also use a mix of mushrooms for more complex flavor.)
- 1 large Yellow onion(Finely chopped.)
- 240 ml Full-fat sour cream(At room temperature to prevent curdling.)
- 120 ml Beef stock(Low sodium preferred.)
- 1 tbsp Dijon mustard(Adjust to taste.)
- 60 g Unsalted butter(Divided use: 30g for searing beef, 30g for sautรฉing vegetables.)
- 1 tbsp Vegetable oil or other high-heat oil(For searing beef.)
- 400 g Egg noodles(Or your preferred pasta for serving.)
- 1 tbsp All-purpose flour(For dredging beef (optional, helps with browning and thickening).)
- to taste Salt
- to taste Black pepper(Freshly ground preferred.)
- 2 tbsp Fresh parsley(Chopped, for garnish (optional).)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the beef: If using flour, lightly toss the beef strips with flour, salt, and pepper. This helps create a nice sear and slightly thickens the sauce. Set aside.
โฑ๏ธ 5 minutes - 2
Sear the beef: Heat 1 tablespoon of vegetable oil and 30g of butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and shimmering. Add the beef strips in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear for 1-2 minutes per side until nicely browned but still pink inside. Remove the beef from the skillet and set aside on a plate.
โฑ๏ธ 5-7 minutes - 3
Sautรฉ the aromatics and mushrooms: Add the remaining 30g of butter to the same skillet. Reduce heat to medium. Add the chopped onion and sautรฉ until softened and translucent, about 5 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 5-7 minutes. Season with salt and pepper.
โฑ๏ธ 10-12 minutes - 4
Deglaze and build the sauce: Pour in the beef stock, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for about 2 minutes. Stir in the Dijon mustard. Reduce the heat to low.
โฑ๏ธ 3 minutes - 5
Finish the sauce: Remove the skillet from the heat temporarily. Stir in the sour cream until well combined and the sauce is smooth. Be careful not to boil the sauce after adding sour cream, as it can curdle. Season the sauce with salt and pepper to taste.
โฑ๏ธ 2 minutes - 6
Combine and serve: Return the seared beef strips (and any accumulated juices) to the skillet with the sauce. Stir gently to coat the beef. Let it warm through for 1-2 minutes over low heat, but do not cook the beef further. While the beef warms, cook the egg noodles according to package directions. Drain the noodles and serve the beef stroganoff over them. Garnish with fresh parsley, if desired.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best texture, use tender cuts of beef like tenderloin or sirloin. Slice the beef thinly against the grain.
- โEnsure your sour cream is at room temperature before adding it to the sauce. This helps prevent it from curdling when mixed with the warm liquid.
- โDon't overcrowd the pan when searing the beef. Cook in batches if necessary to achieve a good sear.
- โAvoid boiling the sauce after adding the sour cream. Gentle warming is sufficient to heat the beef through.
- โWhile egg noodles are traditional, this dish is also delicious served over mashed potatoes or rice.
โจ ๋ณํ ์์ด๋์ด
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- For a richer flavor, deglaze the pan with a splash of brandy or dry white wine after sautรฉing the mushrooms, before adding the beef stock.
- Add a pinch of smoked paprika or sweet paprika along with the onions for a subtle smoky or sweet note.
- Incorporate a tablespoon of tomato paste with the onions for added depth and color.
- For a lighter version, you can use Greek yogurt instead of sour cream, though the flavor profile will change slightly.