🍽️Stew

Classic Beef Stroganoff with Mushrooms

Name: Classic Beef Stroganoff with Mushrooms
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 500 g beef sirloin, thinly sliced against the grain; 1 medium onion, finely chopped; 2 garlic cloves, minced; 200 g mushrooms, sliced; 1 tablespoon butter; 2 tablespoons vegetable oil; 200 ml beef stock; 150 ml sour cream; 1 tablespoon Dijon mustard; Salt and freshly ground black pepper, to taste; Fresh parsley, finely chopped, for garnish

"Experience the ultimate comfort of tender seared sirloin and golden mushrooms enveloped in a rich, tangy cream sauce that defines rustic elegance."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g beef sirloin, thinly sliced against the grain
1 medium onion, finely chopped
2 garlic cloves, minced
200 g mushrooms, sliced
1 tablespoon butter
2 tablespoons vegetable oil
200 ml beef stock
150 ml sour cream
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped, for garnish

🌱 High Protein🌱 Low Carb Potential🌱 Nut-Free🌱 Comfort Food⚡ Medium

❤️Health52%

😋Taste92%

🥳Joy88%

👨‍🍳Difficulty45/100

📜 The Story

Named after the influential Stroganov family in 19th-century Russia, this dish originally combined French mustard and Russian sour cream with sautéed beef. It became a global sensation in the mid-20th century, evolving to include the mushrooms and onions that define its modern western profile.

🧬 Flavor DNA

🍋Sour

5/10

🧂Salty

6/10

🌶️Spicy

1/10

🍯Sweet

2/10

🍄umami

9/10

☕Bitter

1/10

✨ Sensory Profile

"A luxurious velvet-textured sauce coats tender ribbons of beef, releasing an intoxicating aroma of earthy mushrooms and sharp Dijon. The palate is met with deep, savory umami balanced by a bright, lactic tang from the sour cream."

Chef's Mastery

💡

The Secret

Freeze your beef for 15-20 minutes before slicing; it firms up the proteins, allowing you to achieve professional-grade, paper-thin slices against the grain.

⚠️

Avoid This

Crowding the pan during the searing phase. If you add too much beef at once, the temperature drops and the meat boils in its own juices rather than caramelizing, resulting in a grey, tough texture.

❄️

Storage

Store in an airtight container for up to 3 days. Reheat slowly on the stovetop over low heat—boiling the sauce will cause the sour cream to split and lose its creamy texture.

Instructions

Prepare all ingredients before starting: slice the beef thinly, chop the onion, mince the garlic, and slice the mushrooms. This ensures smooth, fast cooking.

In a wide pan over medium heat, melt the butter. Add half of the chopped onion and sauté gently until soft and translucent, without allowing it to brown.

Add the sliced mushrooms and cook until they release their moisture and begin to turn lightly golden. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Reduce the heat to low. Pour in the beef stock, then stir in the Dijon mustard and sour cream until the sauce is smooth and creamy. Season with salt and black pepper, then keep warm over very low heat.

Meanwhile, heat the vegetable oil in a separate pan over high heat. Add the beef slices in a single layer and sear quickly for about 2 minutes, just until browned on the outside but still tender inside.

Add the remaining chopped onion to the beef and sauté briefly until just softened.

Transfer the beef and onions into the warm sauce. Stir gently to combine, then remove from the heat and let the stroganoff rest for about 2 minutes so the flavors meld.

Garnish with fresh parsley and serve immediately.