Homemade Beef Stroganoff is a culinary delight that combines tender strips of beef, hearty mushrooms, and a rich, creamy sauce to create a dish that’s both comforting and elegant. Imagine thin slices of succulent beef, seared to perfection and bathed in a velvety sauce infused with the earthy flavors of mushrooms and the subtle tang of sour cream, all served over a bed of buttery egg noodles or fluffy rice.
To start, you’ll need quality beef—preferably cuts like sirloin or tenderloin—that you’ll slice thinly against the grain to ensure tenderness. Picture the sizzle as you sear the beef in a hot skillet, locking in its natural juices and caramelizing the edges to perfection, creating a depth of flavor that forms the foundation of the dish.
Next, envision an abundance of earthy mushrooms, sliced and sautéed until golden brown and fragrant, releasing their rich, savory aroma into the air. Whether you prefer classic button mushrooms, meaty portobellos, or the delicate flavor of cremini mushrooms, their addition brings a satisfying umami richness to the dish that perfectly complements the beef.
Now, let’s talk about the sauce—a creamy masterpiece that ties everything together. Picture a luscious blend of beef broth, tangy sour cream, and aromatic spices, simmering gently in the skillet until it thickens into a luxurious sauce that coats each strand of pasta or grain of rice with its velvety goodness. With hints of garlic, onion, and a splash of Worcestershire sauce for depth, the sauce elevates the dish to new heights of flavor, creating a symphony of tastes that dance on your palate with each bite.
As you bring everything together, envision a feast for the senses—a steaming plate of tender beef and mushrooms, smothered in creamy sauce and garnished with a sprinkle of fresh parsley for brightness and color. With each forkful, you’re greeted by a harmony of textures and flavors, the richness of the beef mingling with the earthiness of the mushrooms and the silkiness of the sauce, creating a culinary experience that’s both indulgent and comforting.
So, whether you’re cooking for a special occasion or simply craving a taste of home-cooked comfort, Homemade Beef Stroganoff is sure to delight your taste buds and warm your soul with its timeless appeal and irresistible flavors.
Ingredients:
- 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
Serving:
250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
Instructions:
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.