Prep 25 mins
Cook 30 mins
According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.
- 1 onion, finely diced
- 453.59 g top sirloin steaks or 453.59 g tenderloin, cut in very thin strips
- 226.79 g cremini mushrooms or 226.79 g button mushroom
- 44.37 ml oil
- 88.74 ml butter
- 14.79 ml flour
- 236.59 ml sour cream or 236.59 ml creme fraiche
- 4.92 ml Dijon mustard
- 4.92 ml lemon juice
- 1.23 ml lemon zest
- 118.29 ml beef broth
- salt and pepper
- chopped parsley
- Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
- Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
- Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
- Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
- Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
- Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!
I always remembered my mom's beef stroganoff as having strips of beef in it rather than ground beef, and searched and searched for a recipe like that. This is the one I found, and it turned out great. I used top round instead of tenderloin and regular button mushrooms but otherwise followed the recipe exactly. Even without the more expensive ingredients it was delicious. I like the brightness the lemon juice brings to the otherwise heavy and creamy sauce. Oh, and even the leftovers the next day were good. I was afraid the sour cream would curdle, but I didn't seem to have a problem with that (maybe because I used full fat sour cream).
Excellent. Made as directed except I added 2 minced cloves of garlic when I added the mushrooms. Next time I will slightly lighten up on the lemon juice and/or lemon zest. Thanks for posting what must be a very authentic recipe.
This is a great, easy recipe. I did use a cheaper cut of meat (London broil) and sliced it very thin while it was half frozen. However it just wasn't a good enough cut to serve just-cooked with a bit of pink, as you would sirloin or tenderloin etc. So I followed the recipe up to the point of thickening the sauce and added a whole cup of beef broth-- let it slightly thicken, and then I stirred the beef strips back in and let it 'stew' in the sauce for 20 minutes while the egg noodles cooked. When it came time to serve, I cut the heat to the beef and added the whole cup of sour cream-- perfect, and the beef was tender. I only put 1/2 tsp lemon juice as others recommended. Skipped the zest. Was really tasty!