Prepare to embark on a culinary journey that will transport you straight to the heart of Russian cuisine with this mouthwatering Beef Stroganoff recipe. Imagine tender strips of beef, perfectly sautéed and smothered in a creamy, dill-infused sauce that will have your family and friends begging for seconds. This classic dish is not just a meal – it's a luxurious experience that combines rich flavors, velvety textures, and a touch of traditional Russian cooking magic that will elevate your dinner game to a whole new level.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons dill, chopped
- 2 tablespoons flour
- Salt and pepper to taste
- Egg noodles for serving
Instructions
- Begin by gathering all your ingredients: 1 lb of beef sirloin, 1 chopped onion, 2 cups of sliced mushrooms, 2 cloves of minced garlic, 1 cup of beef broth, 1 cup of sour cream, 2 tablespoons of chopped dill, 2 tablespoons of flour, salt, pepper, and egg noodles for serving.
- Start preparing the egg noodles according to the package instructions. Once cooked, drain and set aside, keeping them warm.
- In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Add the sliced beef sirloin to the pan, season with salt and pepper, and sauté until browned on all sides, about 5-7 minutes. Remove the beef from the pan and set aside.
- In the same skillet, add a little more oil if necessary, and then add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the pan with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the beef broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
- Once the sauce has thickened slightly, return the browned beef to the skillet. Stir to combine and let it simmer for an additional 5 minutes.
- Reduce the heat to low and add the sour cream and chopped dill, stirring until well incorporated. Allow the stroganoff to heat through, but do not let it boil.
- Adjust the seasoning with additional salt and pepper to taste.
- To serve, place a generous portion of egg noodles on each plate and ladle the beef stroganoff over the top. Garnish with extra dill if desired.
Tips
- Choose the Right Cut: For the most tender results, use beef sirloin and slice it against the grain to ensure maximum tenderness.
- Don't Overcrowd the Pan: When browning the beef, work in batches if necessary to ensure each piece gets a perfect golden-brown sear.
- Temperature Control is Key: When adding sour cream, keep the heat low to prevent curdling. Stir gently and heat just until warmed through.
- Fresh Dill Makes a Difference: Use fresh dill if possible – it provides a brighter, more vibrant flavor compared to dried herbs.
- Noodle Preparation: Cook egg noodles just before serving and keep them warm to prevent them from becoming sticky or clumping together.
- Make Ahead Tip: This dish tastes even better the next day, so don't hesitate to prepare it in advance and reheat gently before serving.
- Customize Your Stroganoff: Feel free to add a splash of white wine or a touch of Dijon mustard to the sauce for extra depth of flavor.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 30g
Protein: 30g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 90mg
