Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
524 kcal
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Course
Main Course, Dinner
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Cuisine
Russian
Beef Stroganoff
Description
This recipe sears thinly sliced sirloin beef until browned, then removes it from the pan to cook aromatics: chopped onion and minced garlic, which soften to build flavor. Sliced mushrooms are sautéed until tender, after which flour is added and lightly browned to form a base for the sauce. Gradual addition of beef stock thickens the mixture into a savory gravy enhanced by paprika, Dijon mustard, and tomato paste. Seasoning with salt and pepper rounds out the taste.
The cooked beef returns to the pan to absorb the sauce, then sour cream is gently stirred in, contributing a creamy texture and subtle tang. The final dish is served piping hot over egg noodles or rice, with optional chopped parsley for a fresh garnish. The combination of tender beef and creamy mushroom sauce makes this dish richly flavorful and filling.
Nutritional details accompany this recipe but are provided solely as a courtesy. It is best served fresh as reheating can alter the texture of the sour cream sauce. Adjust seasoning before serving to suit personal preferences.
Ingredients
- 500 g beef Sirloin, sliced into thin strips
- 2 tbsp olive oil
- 1 onion Chopped
- 3 cloves garlic Minced
- 250 g mushrooms Sliced
- 2 tbsp plain flour
- 500 ml beef stock
- 1 tsp paprika
- 1 tsp Dijon mustard
- 2 tbsp tomato paste
- salt To taste
- black pepper
- 250 ml sour cream
- parsley chopped (optional, for garnish)
- egg noodles For Serving, or rice
Instructions
- In a large skillet or frying pan, heat the olive oil over medium-high heat.
- Add the sliced beef to the pan and cook until browned on all sides, about 5-7 minutes.
- Remove the beef from the pan and set aside.
- In the same pan, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
- Add the sliced mushrooms to the pan and cook until tender, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
- Gradually add the beef stock, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Stir in the paprika, Dijon mustard, tomato paste, salt, and pepper, until well combined.
- Add the beef back to the pan and stir to coat with the sauce.
- Gently stir in the sour cream and cook for 5 minutes.
- Serve the beef stroganoff over egg noodles or rice, and garnish with chopped parsley, if desired.
Notes
- This recipe provides nutritional information as reference but it is not a guarantee.
- Serve immediately after cooking to maintain the texture of the sour cream sauce.
- Beef stroganoff pairs well with egg noodles or rice for soaking up the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 39g | 78% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 134mg | 45% |
| Sodium | 426mg | 18% |
| Potassium | 1127mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 8mg | 9% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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