Classic Beef Stroganoff

About This Recipe

Beef Stroganoff has conquered the world from its Russian origins. The authentic version — created in St. Petersburg in the 19th century and named after the wealthy Stroganov family — is simpler and more refined than most international interpretations. Real Stroganoff uses good beef, proper sour cream and a few aromatics, without the tomato paste or cream cheese shortcuts that dilute lesser versions.

Ingredients

Serves 4

• 600 gbeef fillet or sirloin(cut into thin strips against the grain)
• 300 gchestnut mushrooms(sliced)
• 2 mediumonions(thinly sliced)
• 2 clovesgarlic(minced)
• 200 gfull-fat sour cream
• 150 mlbeef stock
• 1 tspDijon mustard
• 1 tbspWorcestershire sauce
• 2 tbspbutter
• 1 tbspvegetable oil
• fresh dillto garnish
• 300 gegg noodles or rice(cooked, to serve)

Instructions

1. 1

   Sear the beef quickly

   Pat beef strips very dry. Season with salt and pepper. Heat oil in a large pan over very high heat. Sear beef in batches — 30 seconds per side. They should be browned outside, still slightly pink inside. Remove immediately.

   High heat and small batches are essential — overcrowding steams instead of sears, and overcooked beef strips are chewy.

2. 2

   Sauté onions and mushrooms

   In the same pan, add butter. Cook onions over medium heat 8 minutes until soft and golden. Add garlic and mushrooms — cook until mushrooms release their liquid and brown, about 8 minutes.

3. 3

   Build the sauce

   Add stock, mustard and Worcestershire sauce. Bring to a simmer and cook 3 minutes to reduce slightly.

4. 4

   Add sour cream off heat

   Remove pan from heat. Stir in sour cream — do not boil after adding or it will curdle. Return beef and any resting juices. Stir gently to coat.

   Take the pan off the heat before adding sour cream. A gentle simmer is fine, vigorous boiling is not.

5. 5

   Season and serve

   Season with salt and pepper. Serve over egg noodles with fresh dill scattered generously on top.

Variations

• •

  Pork Stroganoff: substitute pork fillet — slightly cheaper but equally tender.

• •

  Vegetarian Stroganoff: use large flat mushrooms (portobello) and vegetable stock.

Storage

Refrigerate up to 3 days. Reheat gently over low heat — the sour cream can split if overheated.

Frequently Asked Questions