Monday, 28 May 2012

Beef Stroganoff

Beef Stroganov
I was thinking of how to use up our leftover pasta over the weekend then I thought of Beef Stroganoff or Beef Stroganov. I didn't know this is a Russian dish up until I googled it earlier today! Oh my. And I didn't know Japanese have their version that uses "instant sauce cubes" and they also add soy sauce. Weird, right? But I want to try that version someday! :)

Too bad I didn't have tarragon and nutmeg at hand so I used my Italian seasoning. And I used light sour cream. Ahem. :P

  • 6 Tbsp butter
  • 1 pound of top sirloin or tenderloin, cut thin into small strips
  • 1 medium sized onion, shopped
  • 1/2 pound cremini mushrooms, sliced
  • Salt to taste
  • Pepper to taste
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
  • 1 cup of sour cream at room temperature

1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)

Fresh button mushrooms

Beef strips


Light sour cream


Serve with pasta and warm focaccia bread


  1. That looks mouth watering ! Love that you used sour cream and it certainly adds creaminess and tangy flavor to that dish :D Love it !