Menu
Author:
Franco Salzillo
The Beef Stroganoff is one of the most successful Russian exports. It was created sometime in 19th-century Russia, and it’s now replicated around the world. That’s at least 150 years of history!
The thing with this classic meal is that it can be quite complex, especially if you only want to make it at home for your close ones. That’s why we’ve devised an easy beef stroganoff recipe that takes just over thirty minutes. It calls for only 12 ingredients, which is a fairly low number, considering we’re counting salt and pepper amongst them.
Beef, of course, and a whole pound of it. A nice, fatty steak is optimal for this one — think of a rib eye or a sirloin. You can also use flank steak, which is less expensive and equally flavorful.
We’ll also need mushrooms and sour cream — without them; the beef stroganoff is just not the same. Along with the usual suspects: butter, garlic and onion, you’ll also need a pound of springy noodles or pasta and a whole cup of beef broth to bring it all together.
The truth is this recipe is so easy you’ll even learn it by heart. This is one of those dishes that just make sense, and with a recipe as straightforward as the one you’ll find below, this is as easy as the Stroganoff gets, guaranteed.
By the way, wait until you smell the delicious scents coming from the sauce as it fills your kitchen. That’s what we call sheer pleasure. Cooking a stroganoff is just tons of fun! Let’s get started!
Cut the steak into bite-sized pieces against the grain.
Mince the garlic and onions, slice the mushrooms.
In a large skillet over medium heat, add the olive oil and cook the steak until brown and cooked 3/4 of the way. Reserve.
In the same skillet, add the butter and sauté the garlic and onion.
Once fragrant, add the mushrooms and increase the flame to high. Cook while stirring occasionally.
Once the mushrooms have softened, pour the beef stock and the Worcestershire sauce. Bring to a boil. Reduce to half.
Add the sour cream and season with salt and pepper.
Incorporate the meat into the sauce.
Cook the pasta if it isn’t precooked and top it with the Stroganoff sauce. Combine well and serve.
Garnish with coarsely chopped parsley.
