Classic Beef Stroganoff
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
522 kcal
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Course
Main Course
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Cuisine
Russian
Classic Beef Stroganoff
Description
The recipe starts by seasoning tenderloin steaks and searing them until browned and cooked to medium-rare, preserving their juiciness. Mushrooms and onions are sautéed in butter and oil until the mushrooms release their moisture and brown, which builds a deep flavor base. Flour and paprika are added to thicken the sauce, followed by deglazing with brandy to lift the browned bits from the pan.
Dijon mustard and beef broth enrich the sauce, which is brought to a boil and thickens while the flavors meld. The reserved sour cream and Worcestershire sauce mixture is incorporated just before serving to add creaminess and depth without curdling. Fresh parsley on top offers a mild herbal freshness.
This dish is ideal served over noodles or rice, where the creamy, savory sauce coats the starch and balances the tender beef and earthy mushrooms.
Ingredients
- 1 pound tenderloin steak 2-3 thick steaks
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 tablespoons vegetable oil divided
- 3 tablespoons butter divided, unsalted
- 12 ounces cremini mushrooms halved or quartered
- 1 large onion sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons paprika sweet
- ¼ cup brandy
- 1 tablespoon Dijon mustard
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- ¼ cup parsley chopped
Instructions
- Season steaks generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet, over medium high heat, until shimmering. Add steaks and cook, turning occasionally, until browned and cooked to the desired temperature (130°F for medium-rare). Remove from pan and reserve.
- Lower heat to medium. Add remaining oil and 2 tablespoons of butter. Once butter is melted, add the mushrooms and cook - stirring frequently - until mushrooms have released their liquid and are starting to brown, about 8 minutes. Add the remaining butter and the onions, cooking until the onions are soft, about 4-5 minutes. Season with salt and pepper.
- Add the flour and paprika and stir to combine. Then, add the brandy and cook - scraping the browned bits from the bottom of the pan - until mostly evaporated.
- Add mustard and beef broth, and bring to a boil. In the meantime, combine sour cream and Worcestershire sauce in a bowl. Reserve.
- Once the sauce is thick and boiling, remove a ladleful and slowly pour over the sour cream mixture, whisking to emulsify. Lower heat to a simmer. Pour the warm cream into the pan and stir to combine, cooking until it's warmed but not boiling. Taste for seasoning and adjust salt and pepper, if necessary.
- Return steaks to pan until warmed through, about 1 minute. Remove from heat and slice or cut in cubes or strips. Bring them back into the sauce, garnish with the chopped parsley and serve, over noodles or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 651mg | 27% |
| Potassium | 1130mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2667IU | 53% |
| Vitamin C | 9mg | 10% |
| Calcium | 142mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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