Classic Beef Stroganoff

By Culiora

Classic beef Stroganoff with strips of beef tenderloin, sautéed cremini mushrooms, and a silky sauce flavored with Dijon mustard and smetana. The meat is seared in a flash over high heat to keep it juicy and tender. Traditionally served with crispy fried potatoes, mashed potatoes, or fluffy rice.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 600 g beef tenderloin or sirloin, cut into approx. 1 cm thick strips
• 250 g cremini mushrooms, sliced
• 1 pcs yellow onion, finely chopped
• 2 clove garlic cloves, minced
• 2 tbsp butter for frying
• 1 tbsp neutral rapeseed oil for frying
• 1 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1.5 tbsp Dijon mustard
• 2.5 dl beef broth or rich beef stock
• 2 dl smetana (or Russian yogurt / crème fraîche)
• 1 tsp Japanese soy sauce
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Bring the meat to room temperature about 20–30 minutes before cooking. Pat the strips dry with paper towels and season with 0.5 tsp salt and freshly ground black pepper.
2. Heat a large skillet or sauté pan over high heat with 1 tbsp rapeseed oil and 1 tbsp butter. Sear the meat quickly in two batches, about 1–1.5 minutes per batch, so it browns nicely without overcooking. Immediately transfer the meat to a plate and set aside.
3. Lower the heat to medium-high and melt the remaining 1 tbsp butter in the same pan. Add the sliced mushrooms and sauté until the liquid has evaporated and the mushrooms turn golden brown, about 4–5 minutes.
4. Add the chopped onion and minced garlic to the mushrooms. Sauté, stirring frequently, for 2–3 minutes until the onion has softened and turned translucent without taking on too much color.
5. Stir in the tomato paste and flour. Cook while stirring for about 1 minute to lightly toast the tomato paste and cook out the raw flour taste.
6. Gradually whisk in the beef broth to incorporate the flour smoothly without lumps. Stir in the Dijon mustard and Japanese soy sauce. Bring the sauce to a boil, then let it simmer gently for about 3–4 minutes until slightly thickened.
7. Reduce the heat to low. Stir in the smetana and season the sauce to taste with the remaining 0.5 tsp salt and additional black pepper if needed. Do not let the sauce boil vigorously once the smetana is added.
8. Fold in the browned beef along with any juices that have collected on the plate. Let everything heat through gently over low heat for about 1–2 minutes so the meat remains tender.
9. Garnish with finely chopped parsley and serve immediately with mashed potatoes, pan-fried potatoes, or rice, ideally accompanied by pickled cucumbers.