Beef Stroganoff
Not flashy, but seriously addictive — tender beef stroganoff. Beef, onion, and mushrooms are cooked in a rich browned sauce and finished with cream for a smooth, comforting stew.
Ingredients
Sauce
- butter20 g
- flour20 g
- ketchup3 tbsp
- stock250 ml
- Worcestershire sauce2 tbsp
- bay leaf1 leaf (optional)
- saltto taste
- black pepperto taste
Beef & Vegetables
- beef sirloin200 g
- butter1 tbsp (about 5–10 g)
- onion1/2
- garlic2–3 cloves (or minced)
- button mushrooms7
- herb saltto taste (or salt + pepper)
- flouras needed
- cooking oilas needed
- heavy cream3 tbsp
- lemon juice1 tbsp
Directions
- 1
Cut the beef into bite-sized pieces, season with herb salt (or salt and pepper), then coat lightly with flour.
- 2
Slice the mushrooms into thick pieces to keep their shape, dice the onion small (or slice thin), and thinly slice the garlic.
- 3
Make the stock by dissolving 1 stock cube in 250 ml of water. Canned chicken or beef broth works too.
- 4
In a hot pan, add equal parts butter and flour and stir constantly until smooth and browned. Stir in the ketchup (or tomato paste) to cook off the sourness, then pour in the stock and whisk until smooth. Add the bay leaf and Worcestershire sauce, simmer, and season with salt and pepper.
- 5
In another pan, heat oil (or butter) and sauté the garlic and onion until lightly golden, then set aside. In the same pan, brown the beef on both sides (add a little more butter if needed), then return the onion and garlic, add the mushrooms, and stir-fry everything together.
- 6
Pour the sauce over the sautéed ingredients, add 3 tablespoons of heavy cream, and simmer once more to finish.
Tips
1. Top loin can be a bit tough, so tenderize it by lightly pounding with the back of a knife before using. Coating the beef in flour helps it brown to a deeper color. 2. For the stock, dissolve 1 stock cube in 250 ml of water.