Entrée: Russia – Бефстроганов ▶ Befstroganov (Beef Stroganoff)

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 10 min

Cook 10 min

Total 20 min

Ingredients

1 lb (450 g) beef sirloin or tenderloin, thinly sliced against the grain
Salt and black pepper to taste
2 tbsp (30 ml) butter
1 onion, thinly sliced
8 oz / 225 g mushrooms, sliced
1 tbsp (15 ml) Dijon mustard
1 cup (240 ml) beef stock
1 / 2 cup (120 ml) sour cream
1 tbsp (8 g) flour (optional, for thickening)
1 tbsp (15 ml) Worcestershire sauce
Egg noodles or rice, for serving

Instructions

1. Season beef with salt and pepper. Sear beef quickly in batches in a hot pan with butter until just browned; set aside.
2. In the same pan, sauté onion until translucent, then add mushrooms and cook until browned.
3. Stir in mustard and Worcestershire sauce, sprinkle flour if using, and cook 1 minute.
4. Add beef stock and simmer briefly to thicken slightly.
5. Return beef to the pan to warm through, then remove from heat and stir in sour cream (do not boil).
6. Adjust seasoning and serve over egg noodles or rice.