It is called Beef Stroganoff or Beef Stroganov is a Rusian dish which is delicious and doesn’t take time to make, it involves sautee beef, although I added mushrooms to the recipe, you can totally nix the mushroom and still get an amazing end result.
The dish totally depends on the type of beef you use to replicate this dish. The flavorful the beef, the better the end result. Sirlion, chuck roasts, boneless ribeye, or any good beef steak of your choice will do justice to the dish. For easy slicing, place the beef in a freezer for a few minutes until it’s semi-frozen, this works with other proteins too.
I understand some people don’t like dijon mustard or mustard generally, you reduce or scrap it but you won’t get that tangy taste dijon mustard offers. This beef stroganoff is very easy and simple to make.
Let’s cook the best beef stroganoff!
You might want to try;
- 1.1 Pound Beef Steak (you can use sirloin, boneless ribeye, chuck roasts or any good beef steak)
- 8 oz Sliced Mushroom (your choice)
- 2 Cups Beef broth
- 2/3 Cup Sour cream (Greek yogurt is a good substitute)
- 3 Tablespoons Unsalted butter
- 3 Tablespoons Vegetable oil (or your choice; divided)
- 2 Tablespoons Flour
- 2 Cloves Garlic (minced)
- 1 Big Onion (diced)
- 1 Tablespoon Dijon mustard
- Salt and pepper
Flatten the beef with a mallet or a rolling pin, trim off the excess fat then slice into strips. Season with salt and pepper and set aside.
Place a skillet over high heat and add half of the oil. Throw in the beef (single layer) and brown on both sides, you just want to brown not fully cooked. Remove and set aside, repeat the process with the rest of the beef add the remaining oil to brown the remaining batch of the beef.
In the same pan/skillet, add butter and met on medium heat. Sauté onions and garlic for about minute, add mushrooms and cook until golden brown.
Use the ladle or cooking spoon to scrape off the bottom of the skillet, then add flour, stir and cook the flour for about 1 minute.
Slowly add the broth and stir add the same time to incorporate everything.
Add the sour cream (or Greek yogurt) and Dijon mustard and stir. Simmer on low heat allow to thicken, season with salt and pepper.
TIP: Temper the sour cream by gently stir in the sour cream in other not to let the protein curdle.
Add beef and continue to simmer for about 1 minute. Check the seasoning and readjust if necessary.
Remove from the heat and serve with your favorite, in this case, egg noodles.
Pasta, mashed potatoes goes well with this recipe.
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