Beef Stroganoff
Master the art of cooking an exquisite beef stroganoff with our comprehensive guide. Whether you're a culinary novice or a seasoned chef, our easy-to-follow instructions will help you conquer this classic dish with confidence.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Beef (sirloin, sliced into thin strips)
- 2 tbsp Olive Oil
- 1 Onion (chopped)
- 3 cloves Garlic (minced)
- 250 g Mushrooms (sliced)
- 2 tbsp Plain Flour
- 500 ml Beef Stock
- 1 tsp Paprika
- 1 tsp Dijon Mustard
- 2 tbsp Tomato Paste
- Salt (adjust to taste )
- Black Pepper (adjust to taste )
- 250 ml Sour Cream
- Parsley (chopped (optional, for garnish))
- Egg Noodles (for Serving (optional))
- Rice (for Serving (optional))
Instructions
- 1
In a large skillet or frying pan, heat the olive oil over medium-high heat.
- 2
Add the sliced beef to the pan and cook until browned on all sides, about 5-7 minutes.
- 3
Remove the beef from the pan and set aside.
- 4
In the same pan, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
- 5
Add the sliced mushrooms to the pan and cook until tender, about 5 minutes.
- 6
Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
- 7
Gradually add the beef stock, stirring constantly, until the mixture thickens, about 5-7 minutes.
- 8
Stir in the paprika, Dijon mustard, tomato paste, salt, and pepper, until well combined.
- 9
Add the beef back to the pan and stir to coat with the sauce.
- 10
Gently stir in the sour cream and cook for 5 minutes.
- 11
Serve the beef stroganoff over egg noodles or rice, and garnish with chopped parsley, if desired.