Entree: Russia – Бефстроганов ➤ Befstroganov (Beef in a creamy mushroom and sour cream sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) beef sirloin, sliced thin into strips
- 8 oz (225 g) mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) sour cream
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (8 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley (optional)

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) butter in a large skillet over high heat. Quickly sear the beef strips in batches just until browned but still medium-rare; remove and keep warm. In the same pan, reduce heat to medium and add remaining butter, sauté onion until soft, add mushrooms and cook until they release moisture and begin to brown. Sprinkle flour over the vegetables, stir 1 minute, then gradually add beef stock and mustard, scraping up browned bits and simmering until sauce thickens.
2. Reduce heat to low, return beef to the pan and stir in sour cream until warmed through (do not boil). Season with salt and pepper, sprinkle with parsley if using, and serve immediately over cooked egg noodles, rice, or mashed potatoes.