Beef Strogonoff
From valinkenmore 15 years ago
- 30 minutes to make
- Serves 6
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.
Ingredients
- 3 Tbs. olive oil shopping list
- 1-1/2 lb. top sirloin, cut into thin strips about 1" wide and 2" long shopping list
- salt and freshly ground pepper, to taste shopping list
- 3 Tbs. unsalted butter shopping list
- 4 green onions, sliced in 1/4" pieces or 1/2 cup yellow sweet onion shopping list
- 1 lb. cremini mushrooms, brushed clean and sliced shopping list
- 1 Tbs. Worchestershire sauce shopping list
- 2 Tbs. all-purpose flour shopping list
- 2-1/4 cups beef stock shopping list
- 1/3 cup crème fraîche or sour cream shopping list
- 2 tsp. Dijon mustard shopping list
- 2 tsp. fresh lemon juice shopping list
- Finely chopped fresh flat-leaf parsley for garnish shopping list
- wide egg noodles shopping list
How to make it
- 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.
People Who Like This Dish 10
- jennymorrow Australia, Umina
- justlikemikey Nowhere, Us
- bakesalotsabo Pinellas Park, FL
- justjakesmom Everett, WA
- wynnebaer Dunnellon, Florida
- mrsc543 North Reading, MA
- lizzconn Naas Co Kildare, IE
- je_suis_cindy Whereever, CA
- eddoc69 Springfield, IL
- cliff Nederland, TX
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The Rating
Reviewed by 5 people-
De-licious!!! Yes, it is such a great comfort food and I could use some comforting right now! Five forks.
mrsc543
in North Reading loved it
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Sounds great!!
wynnebaer
in Dunnellon loved it
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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!
bakesalotsabo
in Pinellas Park loved it
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