Beef Stroganoff Recipe

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips; Kosher salt and freshly ground black pepper; 12 ounces button mushrooms, quartered; 1 medium yellow onion, thinly sliced; 1 large carrot, peeled and sliced into 1/4-inch-thick coins; 1 medium parsnip, peeled and cut into 1/2-inch chunks; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 2 cups beef broth, homemade or low-sodium canned; 2 cups sliced hearty greens (like kale or mustard greens); 1/4 cup sour cream; 2 teaspoons Dijon mustard; 2 teaspoons freshly squeezed lemon juice; 1 tablespoon chopped fresh flat-leaf parsley; 2 cups cooked barley, for serving

Servings: persons

4 tablespoons olive oil
8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips
Kosher salt and freshly ground black pepper
12 ounces button mushrooms, quartered
1 medium yellow onion, thinly sliced
1 large carrot, peeled and sliced into 1/4-inch-thick coins
1 medium parsnip, peeled and cut into 1/2-inch chunks
1 tablespoon tomato paste
2 tablespoons all-purpose flour
2 cups beef broth, homemade or low-sodium canned
2 cups sliced hearty greens (like kale or mustard greens)
1/4 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
1 tablespoon chopped fresh flat-leaf parsley
2 cups cooked barley, for serving

1
Heat a large skillet over medium heat for 3 to 4 minutes.
2
Raise the heat to high and heat 1 tablespoon oil.
3
Season the beef with salt and pepper.
4
Add the beef to the skillet, arranging it in a single layer, and saute, without stirring, until well browned and still pinkish inside, 1 to 2 minutes.
5
(It is key to only partially cook the meat at this stage, since it will finish cooking later in the sauce.)
6
Transfer to a large plate and set aside.
7
Discard any excess oil.
8
Return the skillet to medium-high heat.
9
Add 1 tablespoon of the oil and heat.
10
Add the mushrooms and cook, stirring occasionally, until well browned, about 7 minutes.
11
Season with salt and pepper.
12
Using a slotted spoon, transfer to the plate with the beef.
13
Heat another tablespoon of oil.
14
Add the onions, carrots and parsnips and cook, stirring, until lightly caramelized, about 5 minutes.
15
Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.
16
Whisk in the flour and cook, stirring, for 1 minute.
17
Pour in the beef broth and, whisking constantly, bring to a full boil.
18
Reduce the heat, add the greens and simmer until the greens and veggies are crisp-tender, 5 to 10 minutes.
19
Remove from the heat.
20
Whisk in the sour cream, mustard and lemon juice and season with pepper to taste.
21
Add the beef and any juices, mushrooms and parsley to the sauce and reheat over medium heat just until hot.
22
(Do not boil.)
23
Toss the barley with the remaining 1 tablespoon olive oil and lots of freshly ground black pepper.
24
Divide the cooked barley among 4 plates and top with the stroganoff.
25
Serve immediately.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 8 ounces beef sirloin, cut into 2-by-1-by-1/8-inch strips, Kosher salt and freshly ground black pepper, 12 ounces button mushrooms, quartered, and more.

Yes, Beef Stroganoff falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stroganoff

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