Traditional Beef Stroganoff Recipe

Traditional Beef Stroganoff
Submitted By: Taz


1 lb Top Sirloin Steak (can substitute Beef Tenderloin, Tri Tip, or London Broil)
½ lb Cremini Mushrooms (AKA Baby Bella or Baby Portobello) - halved and thin sliced
1 Medium Yellow Onion - small diced
½ Cup Sour Cream + more for garnish
½ Cup Beef Broth - can substitute chicken or vegetable stock OR red wine
6 Tbs Unsalted Butter
3 Tbs Extra Virgin Olive Oil
1 Tbs All Purpose Flour
1 tsp Lemon Juice
1 tsp Dijon Mustard
¼ tsp Lemon Zest
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Fresh Parsley - chopped for garnish

  1. Cut the beef into thin strips (apx ¼ inch wide) - Season strips with salt and pepper and toss with 1 Tbs olive oil - Set aside
  2. Heat 3 Tbs (half) of the butter and 1 Tbs olive oil in a large skillet over medium-high heat - Add the beef to the pan - Stir fry until browned on all sides - Remove beef from pan and set aside
  3. Reduce heat to medium and add the remaining butter and olive oil to the pan - Add onion and sauté until golden
  4. Add mushrooms and sauté until tender and have soaked up the pan drippings
  5.  While continuously stirring, slowly add the flour and continue to cook for 2-3 minutes - Add beef broth, lemon juice, lemon zest, and Dijon mustard and bring to a simmer - Allow to simmer until sauce begins to thicken (apx 3-5 minutes)
  6. Return beef to pan and continue to cook until warmed through -Remove from heat and fold in the sour cream until well incorporated
  7. Adjust seasoning - Serve over crispy shoestring potatoes (the traditional Russian way) or over wide egg noodles (The traditional 'other' way) and garnish with a dollop of sour cream and chopped parsley
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