Stroganoff is named after the influential Stroganov family and is documented in 19th century Russian cuisines. The version with sour cream and mustard became popular in Western Europe after the Russian emigration. Today it is an international classic that balances acidity and creaminess.
International
Homemade beef stroganoff
Homemade beef stroganoff with mushrooms, sour cream and mustard over rice.
- Russia
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 32 g
- Fiber 1.5 g
- Carbohydrates 10 g
- Fat 26 g
- Sodium 590 mg
Story behind the dish
Preparation
Homemade beef stroganoff is a Russian preparation with medium difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of beef (loin or sirloin) in thin strips.
- Have ready: 250 g of sliced mushrooms.
- Have ready: 1 medium onion julienned.
- Have ready: 200 g of sour cream or sour cream.
- Have ready: 200 ml of meat broth.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the beef strips with salt and pepper and brown over high heat in batches for 1 minute.
Season the beef strips with salt and pepper and brown over high heat in batches for 1 minute, set aside without cooking completely. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
In the same pan
In the same pan, sauté onion and mushrooms for 5 minutes until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add tomato
Add tomato, mustard and paprika, cook for 1 minute, stirring.
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Pour broth
Pour in broth, cook for 5 minutes and reduce the sauce slightly.
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Add sour cream off high heat
Add sour cream off the high heat, return the meat and heat for 3 minutes without boiling.
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Serve over white rice or egg noodles with parsley and pickles
Serve over white rice or egg noodles with parsley and pickles.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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