Beef and mushroom stroganoff, a rare Russian classic recipe, big chunks of succulent sirloin steak in a sour cream & mustard rich sauce.
A recipe that cooks in well under 30 minutes this dish is definitely a regular on the midweek menu for me!
Sirloin Steak Stroganoff
Beef stroganoff is a dish that has undergone many transformations since its inception in the late 19th century in Tsarist Russia.
I’m a food pluralist and definitely do not believe that there is only one way to cook anything!
The original dish that gained popularity early on contained no sour cream or indeed paprika.
Instead, it would have been reduced beef stock thickened with a roux. That flavour would have been all mustard, and this recipe plays with some of those ideas.
I omit beef stock, I do like the luxurious mouthfeel of the sour cream, so that stays, we reduce beef stock to amp up the flavour. Finally, we go big and bold with mustard!
Frequently Asked Questions.
Why do you use sirloin steak?
For me, it has a much bolder flavour than the much more expensive fillet steak that is so often used in beef stroganoff.
You could also use skirt, flank or rump and save a few quid. But these cuts will need to be cut differently as they are tougher. Make sure that you slive them to be around 1cm thick and cut them across the grain.
Why do you sear the steak whole?
This helps keep the beef super tender and succulent and also a little bit pink. It is easier to get a nice colour on a big slab of beef than smaller pieces of meat.
searing off bite-sized pieces risks overcooking them and a chewy stroganoff.
Can I use reduced-fat sour cream?
I advise against using low-fat sour cream. It is simply less stable and has a higher chance of splitting. The dish will still be edible, but it will not look as nice.
If you really must use low-fat sour cream, mix through a teaspoon of sour cream. This will help stabilise the sauce.
Beef stroganoff is quite often served with buttered noodles or pasta.
But for me I love it with potatoes, that thick rich and creamy stroganoff sauce begs to be cleaned up with crispy potatoes.
Who doesn’t like fried potatoes right? I’m British, so fish and chips… drool!
Rice is another nice option,l personally prefer nutty brown rice.
One final tip, grab some cornichons and sprinkle them over the top. They offer a great contrast to the rich and bold sauce.
Beef and mushroom stroganoff, a super quick and easy midweek meal with a glorious sour cream and mustard sauce.
- 350g (12 oz) Sirloin Steak
- 1 Tbsp Cooking Oil
- 150g (1½ Cups) Mushrooms
- 150g (1 Cup) Onion
- 125g (½ Cup) Full Fat Sour Cream
- 250ml (~1 Cup) Beef Stock
- 1-2 Tbsp English Mustard
- 30g (2 Tbsp) Butter
- ¾ Tsp Salt
- ¾ Tsp Pepper
- Cut the mushrooms into bite sized pieces.
- Slice the onion into 5mm thick half moon shapes.
- Rub your steak with the cooking oil and season with salt and pepper.
- Heat a heavy-based pan over a high heat and when it is hot sear the steak for 90 seconds on each side.
- Set the beef aside and reduce the heat under the pan to medium high.
- Add the butter to the pan and when it begins to foam add the onions and mushrooms.
- Cook until the shrooms and onion are golden which should take between 5 and 8 minutes depending on cooking temperature.
- Turn up the heat to high and pour in the beef stock and boil until reduced by half.
- Reduce the heat to medium-low and add in your sour cream and mustard and give it a stir until well combined.
- Cut the beef into chunks about 1.5-2cm thick.
- Add the beef along with the resting juices to the sauce and simmer for 5 minutes.
- Now is a good time to check for seasoning adding more salt and pepper if required.
Amount Per Serving: Calories: 793Total Fat: 57gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 230mgSodium: 553mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 54g
Calorific details are provided by a third-party application and are to be used as indicative figures only.