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Classic Creamy Beef Stroganoff
Classic Creamy Beef Stroganoff
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15m
準備
20m
烹飪
4
份數
1K+
瀏覽量
medium
Dinner
Russian
by Yumzy
Tender strips of seared steak tossed with browned mushrooms in a velvety, rich sour cream and Dijon mustard sauce.
食材
- ✓600 g beef sirloin or tenderloin steak
- ✓300 g cremini or button mushrooms
- ✓1 medium yellow onion
- ✓2 cloves garlic
- ✓30 ml neutral cooking oil
- ✓30 ml unsalted butter
- ✓22.5 ml all-purpose flour
- ✓480 ml low-sodium beef broth
- ✓15 ml Worcestershire sauce
- ✓15 ml Dijon mustard
- ✓120 ml sour cream
- ✓0.5 tsp fine sea salt
- ✓0.5 tsp freshly cracked black pepper
- ✓30 ml fresh flat-leaf parsley
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說明
1
Season the beef strips evenly with half of the salt and black pepper. Heat one tablespoon of oil in a large skillet over high heat until shimmering.
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提示:Ensure the skillet is thoroughly hot before adding the meat.
2
Sear the beef strips in batches for about 60 to 90 seconds until browned on the outside but still pink in the center. Immediately transfer the cooked beef to a plate and keep warm.
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提示:Do not overcrowd the skillet, which causes the meat to steam instead of sear.
3
Lower heat to medium-high. Melt the butter with the remaining tablespoon of oil in the same skillet. Add the sliced mushrooms and cook without moving for 2 to 3 minutes to develop color, then stir and cook until tender and golden brown.
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提示:Leaving the mushrooms undisturbed lets moisture evaporate and yields deep browning.
4
Add the diced onion to the skillet and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
5
Dust the all-purpose flour over the vegetables and stir continuously for 1 minute to coat and cook out the raw flour flavor.
6
Gradually pour in the beef broth while stirring and scraping up any browned bits stuck to the bottom of the pan. Whisk in the Worcestershire sauce and Dijon mustard. Bring to a gentle boil, then reduce heat and simmer until the gravy thickens slightly.
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提示:Whisking constantly prevents lumps from forming in the roux.
7
Turn the heat down to low. Stir in the room-temperature sour cream until the sauce is completely smooth and silky. Return the beef and any resting juices back to the skillet. Heat gently for 1 minute to warm through without bringing to a boil.
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提示:Never allow the sauce to boil after adding sour cream or it may separate.
8
Taste and adjust seasoning with remaining salt and black pepper. Garnish with chopped fresh parsley and serve immediately over buttered egg noodles or mashed potatoes.
📝廚師備註
Always bring sour cream to room temperature before stirring into the sauce to avoid curdling. Slice the beef against the grain for maximum tenderness. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat without boiling.
beef
stroganoff
dinner
comfort food
skillet meal
mushrooms
beef stroganoff recipe
creamy beef stroganoff
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