Beef Stroganoff with Mushrooms
Sear strips of beef and fold them into a velvety mushroom and sour cream sauce; classic stroganoff comfort spooned over rice or noodles.
35 min
Medium
Rusa / Internacional
3 servings
The story behind
Did you know this creamy dish carries the surname of one of imperial Russia's wealthiest families? Stroganoff turns up in nineteenth-century Russian cookbooks and is tied to the Stroganov household, though the original recipe was far plainer than today's international version: strips of beef in a mustard and sour cream sauce, with no mushrooms and, in some early renditions, no onion either. Over time it circled the globe and every country added its own touch. The technical secret lies in the sour cream: stir it in off the heat or at very low temperature, because its acidity and proteins curdle if they boil, ruining that velvety texture with grainy lumps. The beef is seared in thin strips over high heat, fast, to brown the outside without drying the inside; overcooked, the tenderloin turns leathery. Mushrooms are sauteed separately until they release and reabsorb their own water, concentrating flavor. Mustard lends depth and an edge that balances the richness. It arrives steaming over rice or pasta, wrapped in a pale, silky sauce.
Instructions
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1Sear the beef strips in a very hot skillet with a little oil; remove and set aside.
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2In the same skillet, sauté the onions and mushrooms until golden brown.
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3Add the beef broth and mustard, allowing it to reduce slightly.
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4Lower the heat and stir in the sour cream, mixing gently to prevent curdling.
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5Return the beef to the skillet for one minute to warm through and serve immediately over pasta or rice.
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