Beef Stroganoff Recipe

Name: Beef Stroganoff Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 lb top sirloin steak (thinly sliced into strips*); 2 Tbsp olive oil; 2 Tbsp unsalted butter; 1/2 medium onion (finely chopped); 1/2 lb brown mushrooms (thickly sliced); 1 g arlic cloves (minced); 1 Tbsp all-purpose flour; 1 cup beef broth; 3/4 cup heavy whipping cream; 1/4 cup sour cream; 1 Tbsp Worcestershire sauce; 1/2 tsp dijon mustard; 1/2 tsp salt; 1/4 tsp black pepper; 1 Tbsp green onion or parsley (to garnish); 8 -12 oz egg noodles (optional, to serve)

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium ⭐ 5.0 (1889) 👁️ 1 views

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Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Ingredients

4 servings

1 lb top sirloin steak (thinly sliced into strips*)
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion (finely chopped)
1/2 lb brown mushrooms (thickly sliced)
1 g arlic cloves (minced)
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp green onion or parsley (to garnish)
8 -12 oz egg noodles (optional, to serve)

Steps

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.