Real Russian Stroganoff
Discover the true essence of comfort food with this Real Russian Stroganoff recipe, a classic dish that combines tender strips of beef, sautéed onions, and earthy mushrooms in a creamy, flavorful sauce. Perfectly seasoned with Dijon mustard, paprika, and a touch of sour cream, this authentic stroganoff is both hearty and elegant. The addition of beef stock ensures a rich, velvety base, while a quick flour roux adds a silky texture to the sauce. Ready in just 45 minutes, this one-pan wonder is ideal for busy weeknights or special gatherings. Serve it over buttered egg noodles, fluffy rice, or creamy mashed potatoes and watch as it becomes a staple in your meal rotation. Don't forget to garnish with fresh parsley for a burst of color!
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Recipe Information
Ingredients
- 500 grams beef tenderloin or sirloin
- 1 large onion
- 250 grams white button mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 250 milliliters beef stock
- 1 teaspoon Dijon mustard
- 200 grams sour cream
- 1 teaspoon paprika
- to taste salt
- to taste black pepper
- to taste parsley (optional, for garnish)
Instructions
Trim the beef and slice it into thin strips, about 5 cm long. Pat dry with a paper towel to ensure a good sear later.
Peel and finely chop the onion. Clean and slice the mushrooms thinly.
Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef strips in batches to avoid overcrowding and sear on all sides until browned. Remove the beef and set aside.
In the same skillet, add the remaining tablespoon of butter and reduce the heat to medium. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the sliced mushrooms and continue cooking until the mushrooms are golden and have released their liquid, about 7-8 minutes.
Sprinkle the flour over the onion and mushrooms, stirring continuously to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef stock while stirring to create a smooth sauce. Allow the mixture to simmer and thicken, about 3-4 minutes.
Stir in the Dijon mustard, paprika, and sour cream until well combined. Season with salt and black pepper to taste.
Return the seared beef to the skillet, along with any juices that may have accumulated. Lower the heat to a gentle simmer and cook for 5-7 minutes, allowing the beef to heat through but not overcook.
Serve hot over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 28.2 g | ||
| Protein | 151.8 g | 304% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 425 mg | 33% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3030 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
