The ultimate classic Beef Stroganoff - Perfect for dinner parties or cozy family meals, this recipe is easy to follow and packed with tips to elevate your cooking.

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

For the Beef :

• 1 lb (450g) beef sirloin or tenderloin, sliced thinly

• 2 tbsp all-purpose flour

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 tbsp olive oil or butter

For the Sauce:

• 2 tbsp unsalted butter or some vegetable oil

• 1 medium onion or shallots, finely chopped

• 2 garlic cloves, minced or finely chopped

• 225g mushrooms, sliced (Chestnut, button or cremini)

• 120ml dry white wine (e.g., Sauvignon Blanc)

• 250ml beef stock

• 1 tbsp Worcestershire sauce

• 250ml sour cream (or heavy cream for a milder taste)

• 2 tsp Dijon mustard

• Salt and black pepper, to taste

For Serving:

• 340g egg noodles or rice, cooked according to package

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Beef:

• Slice the beef into thin strips against the grain to ensure tenderness.

• In a bowl, mix the flour, paprika, salt, and black pepper. Toss the beef strips in the seasoned flour until evenly coated.

• Brush the beef with English mustard while still warm. Set aside to cool.

2. Sear the Beef:

• Heat olive oil or butter in a large skillet over medium-high heat.

• Sear the beef strips for about 2 minutes per side until browned. Work in batches to avoid overcrowding the pan. Remove and set aside.

3. Sauté the Vegetables:

• In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

• Stir in the minced garlic and cook for 30 seconds until fragrant.

• Add the sliced mushrooms and cook until golden and tender, about 5-7 minutes. Avoid overcrowding to ensure they brown nicely.

4. Add White Wine:

• Pour in the white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits stuck to the bottom. Simmer for 2 minutes to allow the alcohol to cook off.

5. Make the Sauce:

• Stir in the beef stock and Worcestershire sauce. Simmer for 5 minutes to reduce slightly.

• Reduce the heat to low and mix in the sour cream and Dijon mustard. Stir until smooth and creamy. Season with salt and black pepper to taste.

6. Combine and Heat Through:

• Return the seared beef to the skillet. Stir to coat the beef in the sauce and simmer for 5 minutes to warm through. Avoid overcooking to keep the beef tender.

7. Serve:

• Serve the beef stroganoff over egg noodles, rice, or mashed potatoes.

• Garnish with freshly chopped parsley for a pop of colour and freshness.

Pro Tips:

• Use a hot skillet to sear the beef quickly and lock in the juices.

• Dry white wine adds a tangy depth of flavor to the sauce. If you prefer to skip the wine, substitute with an equal amount of beef stock.

• Stir the sour cream in off the heat to prevent curdling.