Beef Stroganoff

Name: Beef Stroganoff
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 large yellow onion, sliced; 1 clove garlic, minced; 1 tbsp unsalted butter; 250 g cremini mushrooms, sliced; 500 g beef tenderloin or sirloin, sliced into thin strips; 1 tbsp all-purpose flour; 150 g creme fraiche; 1 tbsp English mustard (or Dijon); 100 ml beef stock; 2 tbsp fresh parsley, chopped

From the kitchen of Carly

Russian comfort food at its plushest: tender beef, mushrooms, onions, and a creme fraiche-and-mustard sauce that comes together in under 30 minutes. Spoon over wide pappardelle, buttered noodles, or fluffy white rice. Don't overcook the beef. Three minutes total in a hot pan and the strips stay tender; longer than that and they tighten up.

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Difficulty: easy

Ingredients

4 servings

1 tbspolive oil
1 largeyellow onion, sliced
1 clovegarlic, minced
1 tbspunsalted butter
250 gcremini mushrooms, sliced
500 gbeef tenderloin or sirloin, sliced into thin strips
1 tbspall-purpose flour
150 gcreme fraiche
1 tbspEnglish mustard (or Dijon)
100 mlbeef stock
2 tbspfresh parsley, chopped

Instructions

Heat the olive oil in a wide nonstick skillet over medium heat.
Add the sliced onion. Cook gently 12 to 15 minutes, stirring occasionally, until completely soft and a touch caramelized at the edges. Add a splash of water if they start to stick.
Add the garlic. Cook 2 to 3 minutes more.
Add the butter. Once it foams, add the mushrooms. Cook 5 minutes, stirring, until softened and any released water has cooked off. Season generously with salt and pepper.
Tip the onion-mushroom mixture onto a plate.
Combine the flour with a generous pinch of salt and pepper in a wide bowl. Toss the beef strips in the seasoned flour, shaking off the excess.
Return the skillet to medium-high heat with a splash more oil if dry. Add the beef in a single layer (work in two batches if needed). Cook 3 to 4 minutes total, turning once, until well browned but still rare in the center.
Tip the onions and mushrooms back into the pan with the beef.
In a small bowl, whisk together the creme fraiche, mustard, and beef stock. Pour into the pan.
Bring to a gentle simmer over medium heat. Cook 4 to 5 minutes, stirring, until the sauce thickens and the beef is cooked to medium.
Taste and adjust salt. Scatter parsley over the top.
Serve immediately over pappardelle, egg noodles, or rice.

Substitutions

beef tenderloin to sirloin, ribeye, or hanger steak. Tenderloin is luxurious but expensive. Sirloin is the smart everyday choice.
creme fraiche to sour cream or full-fat Greek yogurt. Sour cream is the American classic; whisk it in off-heat to prevent splitting.
English mustard to Dijon. English is hotter, Dijon is mellower. Either is fine. Yellow mustard is too sweet.

Pairs well with: Buttered pappardelle, egg noodles, or fluffy white rice, A simple cucumber and dill salad to cut the richness, A glass of medium-bodied red: pinot noir or cotes du rhone

Adapted from TheMealDB.