Beef Stroganoff (Befstroganov)
Бефстроганов BefstroganovSay it: bef-STROH-guh-nof
Beef Stroganoff is a Russian classic of thin strips of beef in a velvety sour-cream sauce with onions and mushrooms. It is a home and dinner-party favorite, often served with fried potatoes, mashed potatoes, or noodles. The beef stays tender from quick searing, while mustard and a little flour give the sauce gentle tang and body. Rich, comforting, and ready in about an hour, it is one of Russia's best-known dishes.
Beef Stroganoff (Befstroganov)
Бефстроганов, Befstroganov
Pronounced bef-STROH-guh-nof
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a bowl, toss the beef strips with the flour, salt, and pepper until evenly coated. Set aside while you prepare the onion and mushrooms.
Heat 1 tbsp (14 g) of the butter and the vegetable oil in a large heavy skillet over medium-high heat until the butter foams. Add half the beef in a single layer and sear for 1–2 minutes per side, until browned but still slightly pink inside. Transfer to a plate and repeat with the remaining beef.
Lower the heat to medium and add the remaining 1 tbsp (14 g) butter, the onion, and mushrooms. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and golden and the mushrooms are browned and their liquid has evaporated.
Stir in the Dijon mustard and tomato paste and cook for 30 seconds, until fragrant. Pour in the beef broth, scrape up the browned bits from the pan, and simmer for 2 minutes, until slightly reduced.
Reduce the heat to low and stir in the sour cream until smooth. Return the beef and any juices on the plate to the pan. Cook gently for 3–5 minutes, without boiling, until the sauce thickens enough to coat a spoon and the beef is just tender.
Taste and adjust the salt and pepper. Scatter over the parsley and serve hot with fried potatoes, mashed potatoes, or buttered noodles.
Regional variants
Outside Russia it is often spooned over egg noodles or rice, while Russian home cooks may add extra mushrooms or a little more mustard for a sharper sauce.
Cook's notes
- Pat the beef very dry and sear it in batches so it browns rather than steams.
- Keep the heat low once the sour cream goes in; boiling can make the sauce curdle.
- Slice the beef across the grain for the most tender result.
Serve with
Fried potatoes, mashed potatoes, or buttered egg noodles, with a cucumber and dill salad on the side.
Make ahead and storage
Cool and refrigerate for up to 2 days; reheat gently on low heat with a splash of broth, without boiling.
