Beef Stroganoff — Sautéed beef strips in a creamy mushroom and sour cream sauce

A 19th-century Russian classic that became an international favorite. Tender strips of beef are quickly seared, then simmered in a rich, tangy sauce of mushrooms, onions, and sour cream — elegant enough for company, comforting enough for a weeknight.

Instructions

1. Sear the beef: Season strips with salt and pepper, toss with 3 tbsp flour. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Sear beef in batches until browned, 1-2 minutes per batch. Set aside.
2. Cook the aromatics: Add remaining oil and 1 tbsp butter to the skillet. Cook onion until golden, 5-7 minutes. Add mushrooms and cook until browned and dry, 5-7 minutes. Stir in garlic for 1 minute.
3. Build the sauce: Stir in 1 tbsp mustard. Add wine if using, scraping up browned bits. Pour in 1 cup broth and bring to a simmer.
4. Combine and finish: Return beef and juices to the skillet. Simmer gently on low 5-10 minutes. Remove from heat, whisk in remaining 2 tbsp butter, then gradually stir in 1 cup sour cream. Do not boil after adding sour cream.
5. Serve: Season to taste and garnish with herbs. Serve over egg noodles, rice, or mashed potatoes.

Tips

• Sour cream must be at room temperature to prevent curdling
• Pat beef strips very dry before searing for a proper crust
• Authentic versions omit mushrooms; they became standard in the Western adaptation