Beef stroganoff with mushrooms and sour cream

Tip: tap a step to mark it as done.

1. Slice the ingredients

   15 min

   Cut the beef across the grain into strips about 1 cm thick and 5 cm long. Cut the onion into thin half-moons, slice the mushrooms, and cut the pickles into thin strips.

2. Sear the beef

   8 min

   Sear the beef in the hot oil in two batches, about 3 minutes per batch, to seal it and keep it from releasing its juices. Transfer to a plate and season with salt and pepper.

3. Cook the onion and mushrooms

   10 min

   Add the butter to the same skillet and cook the onion for 3 minutes. Add the mushrooms and cook for 5 minutes, until the liquid has evaporated.

4. Simmer

   45 min

   Sprinkle the vegetables with the flour and ground paprika, stir briefly, and pour in the broth. Return the beef and any accumulated juices to the skillet. Cover and simmer over low heat for 40–45 minutes, until tender, adding a little water as needed.

5. Add the sour cream

   5 min

   Stir in the pickles and mustard and reduce the heat to the lowest setting. Mix the sour cream with 2 tbsp of the hot sauce, then stir it into the stroganoff. Heat through without boiling to keep the sour cream from curdling.

6. Serve

   Serve with cooked rice or pasta.

Tip: Stroganoff made with beef tenderloin needs only 10 minutes of simmering, as the meat becomes tender very quickly. Choose a mild mustard; Dijon is sharper.

This recipe was translated from the Slovak original: Hovädzí stroganov so šampiňónmi a kyslou smotanou