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Melany

Beef Stroganoff Recipe: A Delicious Family Favorite!

Rich, creamy, and incredibly flavorful—this Beef Stroganoff recipe brings gourmet flair to your dinner table. Tender seared strips of steak are nestled in a velvety mushroom-onion gravy with a hint of Dijon and sour cream. Serve it over noodles for the ultimate comfort meal with a touch of elegance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Russian-American Fusion
Ingredients Method Notes

Ingredients
  

  • 600 g scotch fillet steak or boneless rib eye2 tablespoons vegetable oil divided1 large onion or 2 small onions, thinly sliced300g mushrooms, sliced40g butter2 tablespoons plain flour500ml beef broth, preferably reduced-salt1 tablespoon Dijon mustard150ml sour creamSalt and pepper, to taste
  • For Serving250 to 300g pasta or egg noodlesChopped chives optional for garnish

Method
 

  1. Flatten steak to about 0.75 cm thickness using a mallet or rolling pin. Slice into thin strips about 0.5 cm wide, trimming off excess fat. Season generously with salt and pepper.
  2. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add half the beef in a single layer and sear for 30 seconds per side, just until browned but still pink inside. Remove from the pan and repeat with the second half using the remaining oil.
  3. Reduce heat to medium-high. Add butter to the same skillet, followed by the sliced onions. Cook for 1 minute, then add mushrooms. Sauté until mushrooms are golden and browned, scraping up any browned bits from the pan.
  4. Sprinkle flour evenly over the mushrooms and stir for about 1 minute to cook off the raw taste. Gradually pour in half of the beef broth, stirring constantly until smooth. Then add the remaining broth, Dijon mustard, and sour cream. Stir and simmer on medium-low for 3 to 5 minutes until the sauce thickens to a silky, pourable consistency. Season with salt and pepper to taste.
  5. Return the seared beef and its juices to the skillet. Simmer for 1 more minute until the beef is heated through.
  6. Serve hot over pasta or egg noodles and garnish with chopped chives if desired.

Notes

  • For a richer sauce, you can swap part of the sour cream with heavy cream.
  • Don’t overcook the beef—sear it quickly to keep it tender and juicy.
  • Scotch fillet or boneless ribeye works best, but sirloin is a good alternative.
  • You can serve this over mashed potatoes or rice instead of noodles for variation.
 
  • Use low-sodium broth to control the saltiness and enhance the beef flavor.

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