Classic Beef Stroganoff

40 min · Medium · Serves 2

1140 kcal per serving · 66g protein

Tender strips of beef in a silky sour cream, mushroom, and Dijon sauce over buttered egg noodles. A 40-minute Russian classic.

Ingredients

• 360 g Beef sirloin (sliced thin)
• 200 g Chestnut mushrooms
• 200 g Egg noodles
• Shallot × 2
• 4 cloves Garlic
• 300 ml Beef stock
• 100 g Sour cream
• 20 g All-purpose flour
• 30 g Butter
• 4 g Salt
• 2 g Black pepper
• 30 ml Vegetable oil
• 2 tsp Dijon Mustard
• 6 g Fresh Parsley

Method

1. Slice the beef thinly

   

   Slice beef sirloin very thinly against the grain (across the visible lines in the meat, not along them) — 3mm thick strips are ideal.

2. Pat dry with kitchen paper

   

   Pat dry with kitchen paper and season with salt and pepper. Dust lightly with flour.

3. Heat oil

   

   Heat oil in a wide pan over high heat until smoking.

4. Add beef

   

   Add beef in a single layer (work in batches if needed) and sear 60 seconds per side until just browned.

5. Transfer to a plate

   

   Transfer to a plate — do not overcook.

6. Boil salted water

   

   Bring a pot of salted water to a boil in parallel with the next steps.

7. Add the egg noodles

   

   Add egg noodles when the water boils and cook according to package until al dente — time them so they finish as the sauce is ready.

8. Drain and toss with butter

   

   Drain the noodles and toss with half the butter. Keep warm.

9. Reduce pan heat to medium

   

   Reduce pan heat to medium.

10. Add butter

    

    Add the rest of the butter and the finely diced shallot and cook for 2 minutes.

11. Add quartered mushrooms and cook

    

    Add quartered mushrooms and cook 5-6 minutes until golden and any liquid has evaporated.

12. Stir in minced garlic

    

    Stir in minced garlic for 30 seconds.

13. Pour in beef stock

    

    Pour in beef stock and scrape up the browned bits.

14. Simmer 3 minutes

    

    Simmer 3 minutes until reduced by a third.

15. Lower heat and stir

    

    Lower heat and stir in sour cream and Dijon mustard until smooth.

16. Return the beef and its juices

    

    Return beef and any resting juices to the pan.

17. Warm through

    

    Warm through for 30 seconds only. Taste and adjust salt.

18. Serve

    

    Serve over buttered noodles, showered with chopped parsley.

More to cook

• Salisbury Steak30 min
• Rumsteck & frites45 min
• Quick Chicken Noodle Soup35 min
• French Dip Sandwich35 min