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Beef Stroganoff recipe

Creamy beef stroganoff recipe

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  • Author: Amour de cuisine
  • Total Time: 45 minutes
  • Yield: 5 servings 1x

Description

Beef Stroganoff is a savory Russian-origin dish known for its creamy, delicately spiced sauce. Traditionally made with wine or vodka, this version I’m sharing is completely alcohol-free, yet retains the authentic taste of the dish.

Ingredients

Scale
  • 450 g beef (fillet, flank steak, sirloin, or rump steak)
  • 2–3 tbsp olive oil
  • 500 g button mushrooms
  • 1 white onion
  • 1 tbsp butter
  • 1 garlic clove
  • 150 ml beef stock
  • 2 tbsp tomato paste
  • 1 tsp mustard
  • 1 tsp sweet paprika
  • 1 tbsp flour
  • 200 ml double cream (or heavy cream)
  • Fresh parsley, chopped

Instructions

  1. Use a meat mallet or rolling pin to gently pound the beef. This softens the fibres and ensures a tender, melt-in-the-mouth texture.
  2. Cut the meat into even strips, about 2.5 × 5 cm. Uniform pieces help the beef cook quickly and evenly.
  3. Brush the mushrooms clean (avoid washing to prevent sogginess), then slice them. Finely dice the onion and set everything aside.
  4. Heat a splash of olive oil in a large frying pan over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until lightly browned.
    Avoid overcrowding the pan or the meat will steam instead of brown.
  5. Transfer the seared beef to a plate and cover it. Repeat the process until all the meat is browned.
  6. In the same pan, add a little more oil along with the butter. Cook the onions over medium heat until soft and golden, releasing their natural sweetness.
  7. Stir in the sliced mushrooms and cook until they soften and begin to brown slightly.
  8. Add the beef back into the pan along with the minced garlic. Stir to combine.
  9. Pour in the prepared beef stock and scrape the bottom of the pan to release any caramelised bits packed with flavour.
  10. Let the mixture simmer for about 5 minutes, then stir in the flour, paprika, tomato paste, and mustard. Mix well to thicken and deepen the flavours.
  11. Cook for another 3 minutes to allow the sauce to blend and slightly reduce.
  12. Pour in the double cream and stir until the sauce becomes creamy and smooth.
  13. Taste and adjust with salt and pepper as needed. Remove from heat.
  14. Serve immediately, topped with freshly chopped parsley for colour and freshness.
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: main dish
  • Cuisine: Russian cuisine

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal

Find it online: https://www.amourdecuisine.fr/en/article-beef-stroganoff-recipe.html