Recipe

Beef Strogonoff Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 1 month, 2 weeks ago This dish originated in Russia but has been Americanized with the addition of Dijon, lemon juice and creme fraiche. This is from Williams-Sonoma but with a few tweeks from me. It is one of my comfort foods. Hope you enjoy. Prep:15m Cook:30m Servings:6	Valinkenmor
	russian easy noodles

Does this look good? Yeah! / Nope

Fans

bakesalots

cliff

wynnebaer

justjakesm

mrsc543

Ingredients

3 Tbs. olive oil

1-1/2 lb. top sirloin, cut into thin strips about 1" wide and 2" long

Salt and freshly ground pepper, to taste

3 Tbs. unsalted butter

4 green onions, sliced in 1/4" pieces or 1/2 cup yellow sweet onion

1 lb. cremini mushrooms, brushed clean and sliced

1 Tbs. Worchestershire sauce

2 Tbs. all-purpose flour

2-1/4 cups beef stock

1/3 cup crème fraîche or sour cream

2 tsp. Dijon mustard

2 tsp. fresh lemon juice

Finely chopped fresh flat-leaf parsley for garnish

Wide egg noodles

Directions

In a large fry pan over high heat, warm 1 Tbs. of the olive oil. Pat the beef dry with paper towels and season with salt and pepper. Add half of the beef strips (do not overcrowd the pan) and sauté until nicely browned but still a little pinkish on both sides, about 1 minute per side. Transfer to a bowl. Repeat with 1 Tbs. of the oil and the remaining meat.

In the same pan over medium heat, melt the butter with the remaining 1 Tbs. oil. Add the green or yellow onions and sauté until softened and lightly browned, about 5 minutes. Add the mushrooms and sauté until nicely browned, about 5 minutes more. Season with salt and pepper.

Stir in the Worchestershire sauce and cook until blended in, about 1 minute. Sprinkle the flour over the vegetables and stir to incorporate. Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Add the crème fraîche or sour cream, mustard and lemon juice and cook for 1 minute more to allow the flavors to blend. Taste and adjust the seasonings.

Return the meat and any accumulated juices to the pan and cook just until the beef is heated through, about 2 minutes. Garnish with parsley and serve immediately. Serves 6.

Serving Tip: Stroganoff, though not technically a braise, has a similar consistency when finished. It is traditionally served over wide egg noodles.

Recent Gawkers

tonberry

midwestg

bakesalo

conner90

je_suis_

justjake

binky67

eddoc69

lycett

joe1155

desertga

myrna

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

mrsc543 1 month, 2 weeks ago said:
De-licious!!! Yes, it is such a great comfort food and I could use some comforting right now! Five forks.

wynnebaer 1 month, 2 weeks ago said:
Sounds great!!

conner909 1 month, 1 week ago said:
Looks good and it sure is comfort food!

bakesalotsabo 3 weeks, 3 days ago said:
Thanks for sharing, I happen to be a strogonoff connisseur and have never seen a recipe calling for dijon, I cant wait to try this! 5 From me!

Add a Comment