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Beef Stroganoff with mushrooms and beef

Beef Stroganoff with Mushrooms

A hearty, satisfying dish that's a real crowd-pleaser! Beef stroganoff with sour cream isn't all that different from versions made with other meats, but to some cooks — myself included — that difference matters a lot. I always reach for beef over pork or lamb, so I've really gotten the hang of this version. It's a stroganoff recipe I've come to love.

Valeria

Recipe author

Composition / ingredients

Servings:

Beef fillet

600

Button mushrooms

Onion

Mustard

Sour cream

300

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 8 g

Fats 47 % 8 g

Carbohydrates 6 % 1 g

103 kcal

GI: 100 / 0 / 0

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Beef is my favorite meat, and my favorite thing to make with it is beef stroganoff. Here's a recipe for a dish that tastes incredible — perfect for an ordinary Sunday dinner with the family or for guests on a special occasion. To start, rinse the beef and cut it crosswise into pieces about ½ inch (1 cm) thick. Pound the pieces well and cut them into strips about 2 inches (5 cm) long. Peel and finely chop the onion. Rinse the mushrooms and trim off the stems. Heat a skillet, add oil, and sauté the onion. Add the mushrooms, turn up the heat, season with salt to taste, and stir. Once the mushrooms are golden, lower the heat to a minimum. Stir in the sour cream, and a couple of minutes later the mustard. After another minute or two, the sauce is ready. Now cook the beef: heat oil in a skillet, add the meat, and sear for about 5–7 minutes, seasoning with salt and pepper to taste. Transfer the seared beef into the skillet with the sauce, cover with foil, and place in an oven preheated to 350°F (180°C) for about 20 minutes. Then take the stroganoff out and transfer it to a serving dish. Serve with mashed potatoes or rice on the side.