Russian
Beef Stroganoff with Mushrooms and Smetana
Seared beef and mushrooms in a silky smetana sauce with mustard, onion, and egg noodles.
4 servings · 25 minutes prep · 30 minutes cook
Ingredients
Beef
- 1 1/2 lb, trimmed and sliced across the grain into 1/4-inch strips
- 1 tsp, divided
- 1/2 tsp, freshly ground
- 1 tbsp, for light dusting
- 2 tbsp, divided, for high-heat searing
Sauce
- 3 tbsp, divided
- 12 oz, sliced 1/4 inch thick
- 1 medium, thinly sliced
- 1 cup, low-sodium
- 2 tsp
- 1 tsp, optional but useful
- 3/4 cup, full-fat, room temperature
- 2 tbsp, chopped, for finishing, fresh; chopped, for finishing
Directions
Prepare the Beef
- Season beef sirloin with fine salt and black pepper. Rest at room temperature for 20 minutes while preparing the sauce ingredients.
- Dust the beef lightly with all purpose flour, shaking off excess; the coating should be barely visible.
Brown the Beef and Mushrooms
- Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear the beef in two batches for 60 to 90 seconds per side, just until browned but still pink inside. Transfer to a plate.
- Add unsalted butter and cremini mushrooms to the skillet. Cook over medium-high heat for 6 to 8 minutes, until browned and their moisture has cooked off.
- Add yellow onion and a pinch of the remaining salt. Cook for 5 to 6 minutes, until softened and lightly golden.
Build the Sauce
- Add beef stock, scraping the browned bits from the pan. Simmer for 3 to 4 minutes, until slightly reduced.
- Stir in dijon mustard and worcestershire sauce. Reduce heat to low.
- Whisk a few spoonfuls of hot sauce into sour cream, then stir the tempered sour cream into the skillet. Keep the sauce below a simmer so it stays smooth.
- Return the beef and juices to the pan and cook gently until the thickest strips reach {{temperature:145°F}}, 1 to 2 minutes. Rest off heat for at least 3 minutes, finish with the dill, and serve.
