Classic Beef Stroganoff
"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."
photo by Mary K.
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 onion, finely diced
- 1 lb top sirloin steaks or 1 lb tenderloin, cut in very thin strips
- 1⁄2 lb cremini mushrooms or 1/2 lb button mushroom
- 3 tablespoons oil
- 6 tablespoons butter
- 1 tablespoon flour
- 1 cup sour cream or 1 cup creme fraiche
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1⁄4 teaspoon lemon zest
- 1⁄2 cup beef broth
- salt and pepper
- chopped parsley
directions
- 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!
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Reviews
-
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 was delicious. Followed directions (I normally don't). The only thing I left out was parsley. This recipe is a keeper. -
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). -
Very good! I added some roasted garlic. -
You are a genius! I've been making Beef Stoganoff for years, and always loved it, but the addition of mustard and lemon juice is outstanding. Now why didn't I think of that!?!
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Tweaks
-
I used a left over red wine after beef strips were seared.
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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).
RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>
