Traditional Russian Beef Stroganoff
Submitted By: Taz
Ingredients:
1 lb Top Sirloin Steak (can substitute Beef Tenderloin, Tri Tip, or London Broil)
½ lb Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - halved and thin sliced
1 Medium Yellow Onion - small diced
½ Cup Sour Cream + more for garnish
½ Cup Beef Broth - can substitute chicken or vegetable stock OR red wine
6 Tbs Unsalted Butter
3 Tbs Extra Virgin Olive Oil
1 Tbs All Purpose Flour
1 tsp Lemon Juice
1 tsp Dijon Mustard
¼ tsp Lemon Zest
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Fresh Parsley - chopped for garnish
Preparation:
- Cut the beef into thin strips (apx ¼ inch wide) - Season strips with salt and pepper and toss with 1 Tbs olive oil - Set aside
- Heat 3 Tbs (half) of the butter and 1 Tbs olive oil in a large skillet over medium-high heat - Add the beef to the pan - Stir fry until browned on all sides - Remove beef from pan and set aside
- Reduce heat to medium and add the remaining butter and olive oil to the pan - Add onion and sauté until golden
- Add mushrooms and sauté until tender and have soaked up the pan drippings
- While continuously stirring, slowly add the flour and continue to cook for 2-3 minutes - Add beef broth, lemon juice, lemon zest, and Dijon mustard and bring to a simmer - Allow to simmer until sauce begins to thicken (apx 3-5 minutes)
- Return beef to pan and continue to cook until warmed through -Remove from heat and fold in the sour cream until well incorporated
- Adjust seasoning - Serve over crispy shoestring potatoes (the traditional Russian way) or over wide egg noodles (The traditional 'other' way) and garnish with a dollop of sour cream and chopped parsley
