Beef Stroganoff
This Beef Stroganoff features quickly seared tenderloin in a rich mushroom-mustard sauce, finished with smooth sour cream.
Contents (2 sections)▾
Ingredients
- 500 g beef tenderloin, cut into strips
- 200 g mushrooms, sliced
- 1 medium onion, finely chopped
- 2 tbsp Dijon mustard
- 200 ml beef broth
- 200 ml sour cream
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Parsley, chopped, for garnish
Steps
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Season the beef strips with salt and black pepper, then sear them in the hot skillet for about 2-3 minutes on each side until browned.
Remove the beef from the skillet and set aside, leaving the juices in the pan.
Add the chopped onion and sliced mushrooms to the skillet, cooking for about 5 minutes until softened and browned.
Stir in the Dijon mustard and cook for another minute to combine.
Pour in the beef broth, scraping up any browned bits, and let it simmer for 2-3 minutes until slightly reduced.
Remove the skillet from heat and stir in the sour cream until smooth; then return the beef to the sauce.
Toss to coat the beef in the sauce, garnish with parsley, and serve immediately.
Why this works
The key to a successful Beef Stroganoff lies in the quick searing of the beef, which locks in moisture and flavor. By cooking the beef at a high temperature for a short period, you're able to achieve a perfect crust while keeping the meat tender. If the sauce breaks and appears curdled, that's often due to overheating the sour cream; simply remove it from the heat and whisk in a bit of the hot broth to temper it before adding it back to the sauce. This dish celebrates the harmony of flavors; the mustard provides a tangy kick, while the sour cream offers a creamy finish that complements the savory beef and earthy mushrooms. Timing is crucial; the beef should be added back to the sauce just before serving to maintain its tenderness and warmth, ensuring a delightful texture and flavor with every bite.