Beef Stroganoff with Mushrooms
4 servings
40 minutes
Beef Stroganoff with mushrooms is a classic dish of Russian cuisine dating back to the 19th century, named after Count Alexander Stroganov. Tender pieces of beef, sautéed to a golden crust, are infused with a creamy mushroom sauce, creating a harmony of flavors. The slight tang of sour cream and the spiciness of mustard make the sauce rich and deep. This dish is perfect for a cozy family dinner and is served with mashed potatoes or rice, complementing them with its silky texture. Its tenderness and rich flavor make Beef Stroganoff a versatile choice for any celebration or everyday lunch.
1
Cut the beef across the grain into slices 5-6 cm wide, pound it, season with salt and pepper. Then cut it into strips along the grain.
- Beef tenderloin: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
In a deep pan over high heat, fry the meat until golden brown.
- Beef tenderloin: 500 g
3
Add flour and, stirring constantly, fry the meat on high heat for another 5-6 minutes.
- Wheat flour: 2 tablespoons
4
Slice the mushrooms thinly and the onion into half rings. Melt the butter in a pan and sauté the onion until soft over low heat.
- Fresh champignons: 300 g
- Onion: 3 heads
5
Add mushrooms to the onion and simmer until almost all the liquid evaporates.
- Fresh champignons: 300 g
6
Combine the mushrooms with mustard and sour cream, mix, add 2 cups of water, and simmer for a couple more minutes. Add the meat to the resulting sauce, stir, and cook on low heat for 25-30 minutes.
- Fresh champignons: 300 g
- Mustard: 1 tablespoon
- Sour cream: 3 tablespoons
- Beef tenderloin: 500 g