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 15 min

Cook 20 min

Total 35 min

Ingredients

1 1 / 2 lb (680 g) skirt steak, thinly sliced against the grain
10 oz (280 g) cremini mushrooms, sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tbsp (16 g) all-purpose flour
1 1 / 2 cups (360 ml) beef stock
3 / 4 cup (180 ml) sour cream
1 tbsp (15 ml) Dijon mustard
2 tbsp (28 g) butter
1 tbsp (15 ml) vegetable oil
Salt and freshly ground black pepper, to taste
Cooked egg noodles or rice, for serving
Chopped parsley, for garnish

Instructions

1. Season sliced steak with salt and pepper; quickly sear in hot oil in batches just until browned, remove and set aside.
2. In the same pan, melt butter, sauté onion until soft, add mushrooms and garlic and cook until mushrooms release liquid and brown.
3. Stir in flour and cook 1 minute, then gradually whisk in beef stock, scraping up browned bits; simmer until slightly thickened.
4. Reduce heat, stir in Dijon and sour cream until smooth (do not boil); return steak to the pan and warm through.
5. Adjust seasoning, serve over egg noodles, and garnish with parsley.

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