Beef Stroganoff
“Sautéed pieces of beef served in a creamy mushroom sauce.”
Beef
Mushroom
Onion
Sour Cream
Butter
FlourWhere it comes from
Originating from mid-19th century Russia, Beef Stroganoff is named after the Stroganov family and is known for its rich, creamy sauce.
On the Palate
How it's made
5 steps · Show ↓35 min active
How it's made
5 steps · Show ↓- 110 min
Slice the beef thinly against the grain. Melt butter in a large skillet over medium-high heat, and sear the beef until browned on all sides. Remove and set aside.
Watch outAvoid overcrowding the pan to ensure the beef sears properly, not steams.
- 210 min
In the same skillet, add more butter if needed and sauté sliced onions until they become translucent and fragrant. Add mushrooms and cook until they release their moisture and turn golden.
- 35 min
Sprinkle flour over the onion and mushroom mixture, stirring constantly to avoid lumps. Cook until the flour is fully incorporated and begins to brown lightly.
- 45 min
Gradually stir in sour cream and a touch of water or broth to create a smooth, creamy sauce. Return the beef to the skillet, coating it in the sauce.
Watch outDon't let the sauce come to a boil after adding sour cream, as it may curdle.
- 55 min
Simmer on low heat until the beef is tender and the flavors meld together. Adjust seasoning with salt and pepper before serving.
