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Beef Stroganoff

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Beef stroganoff is a century-old Russian dish that has become predominantly popular in most countries such as the US, UK, Australia, China, Japan, Brazil, Iran, Sweden, Finland among others. It is an easy, hearty meal that typically consists of sautéed pieces of beef topped with sauce and smetana (a range of sour creams used in many Central and Eastern European cuisines).

It was my search for more beef recipes and a layover in Moscow that might have inspired me to get curious and try out this dish. With its Russian-sounding name and terrifically complicated flavors, I felt intimidated at first, but apparently, it was a super-duper easy dish to make. There might have been hundreds of ways now to cook beef stroganoff, yet I tell you, this recipe might appear too simple, but it’s definitely a delicious one. Beef stroganoff goes very well with rice, potatoes, and carrots, or (pasta) egg noodles.

Prijatnogo appetita! That’s Russian bon appetit for you.

Beef Stroganoff


1 pound beef tenderloin
coarse salt and ground pepper
3 tablespoons canola oil
1 medium onion, thinly sliced
1 pound white mushrooms, sliced 1/2 inch thick
1 cup reduced-sodium canned beef broth
1 tablespoon Dijon mustard
1/2 cup sour cream
chopped fresh dill, for garnish

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1. Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.

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2. In the same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.


3. Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.


Recipe adopted from Martha Stewart.

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