Beef Stroganoff

Beef Stroganoff (Befstroganov)

A classic Russian dish of pan-seared beef tenderloin strips tossed in a glossy, tangy sauce of browned mushrooms, onion, Dijon mustard, and sour cream. Traditionally a quick sauté affair, it is meant to be elegant, rich, and ready in minutes.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) beef tenderloin (or sirloin), filet mignon for authenticity; trimmed of silver skin
• •300 g (10½ oz) cremini or button mushrooms, sliced; wild mushrooms can be added if available
• •1 whole (1 medium) large yellow onion, finely chopped
• •240 ml (1 cup) sour cream, full-fat; crème fraîche works well too
• •200 ml (¾ cup + 1 tbsp) beef stock, low-sodium
• •30 g (2 tbsp) unsalted butter
• •20 g (1½ tbsp) Dijon mustard, smooth; whole-grain for a rustic texture
• •15 ml (1 tbsp) vegetable oil, neutral, high-smoke-point
• •15 g (3 tbsp) all-purpose flour, for a light dredge
• •5 g (1 tsp) sweet paprika
• •10 g (2 tsp) fresh flat-leaf parsley, finely chopped, to finish
• •2 g (½ tsp) fine sea salt, plus more to taste
• •1 g (¼ tsp) black pepper, freshly cracked
• •1 whole (1 small) garlic clove, optional; many purists omit it

Steps

1. 1 Slice the beef across the grain into 5 mm (¼ in) thick strips about 5 cm (2 in) long. Pat completely dry with paper towels — moisture is the enemy of a good sear. Season lightly with salt, pepper, and the sweet paprika, then toss with the flour so each strip is lightly coated.
2. 2 Heat the oil and 15 g (1 tbsp) of the butter in a wide heavy skillet (cast iron is ideal) over high heat until the butter foams and just begins to brown. Working in two batches so the pan stays hot, sear the beef strips for 30–45 seconds per side — they should develop a deep brown crust but remain pink inside (internal temperature 52–55°C / 125–130°F for medium-rare). Transfer to a warm plate and repeat with the remaining beef.
3. 3 Lower the heat to medium-high. Add the mushrooms to the same pan (no extra fat needed; use the fond) and sauté undisturbed for 3 minutes until they release their liquid and begin to brown, then stir and cook another 2–3 minutes until deeply golden. Transfer to the plate with the beef.
4. 4 Reduce the heat to medium. Add the remaining 15 g (1 tbsp) butter and the chopped onion. Cook for 5–6 minutes, stirring occasionally, until softened and lightly caramelised. Add the garlic now if using and cook 30 seconds more.
5. 5 Pour in the beef stock, scraping the bottom of the pan to lift all the browned bits. Simmer for 2–3 minutes until reduced by about a third.
6. 6 Off the heat, whisk the sour cream and Dijon mustard together in a small bowl, then stir this mixture into the pan. Return the beef (and any juices) and the mushrooms to the sauce, place over very low heat, and warm through gently for 1–2 minutes — do not let it boil, or the sour cream will split.
7. 7 Taste and adjust salt and pepper. Sprinkle with the chopped parsley and serve immediately over buttered egg noodles, fluffy white rice, or traditional buckwheat (kasha).