🍲 Beef Stroganoff

Name: Beef Stroganoff
Total time: 35 min
Yield: 4
Cuisine: Russia
Ingredients: 500 g beef tenderloin or sirloin, cut into thin strips; 250 g mushrooms, sliced; 1 onion, thinly sliced; 200 g sour cream; 1 tbsp mustard; 1 tbsp plain flour; 20 g butter and 1 tbsp vegetable oil; 300 g ribbon pasta (dry weight); Salt, pepper and chopped parsley

Origin: Russia

612kcal

per serving · 350 g

175kcal

per 100 g

46 gProtein13 g / 100 g

32 gFat9 g / 100 g

35 gCarbs10 g / 100 g

Beef Stroganoff is a Russian dish of tender strips of beef and mushrooms quickly sautéed with onion and finished in a creamy sour cream sauce sharpened with a little mustard. The sauce is silky and gently tangy, the beef soft and savoury. Outside Russia it is most often served over ribbon pasta; in Russia it is just as often eaten with mashed or fried potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb10 g carbs per 100 g

✓

High protein13 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef, sour cream

Contains glutenbecause of: pasta

Contains dairybecause of: sour cream

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Mustard

What it is made of

beefmushroomssour creamonionmustardpasta

Recipe

4 servings35 min

Ingredients

500 g beef tenderloin or sirloin, cut into thin strips
250 g mushrooms, sliced
1 onion, thinly sliced
200 g sour cream
1 tbsp mustard
1 tbsp plain flour
20 g butter and 1 tbsp vegetable oil
300 g ribbon pasta (dry weight)
Salt, pepper and chopped parsley

Method

Cook the pasta in salted water according to the packet and drain.
Season the beef and toss it with the flour. Sear it in the oil in a very hot pan in batches for 1–2 minutes and set aside.
Melt the butter, add the onion and mushrooms and cook for 6–8 minutes until golden and the liquid has evaporated.
Stir in 100 ml water and the mustard, then lower the heat and stir in the sour cream without letting it boil.
Return the beef with its juices and warm through for 1–2 minutes. Season, sprinkle with parsley and serve over the pasta.

How to make it lighter

Use light sour cream (10–15% fat) and skip the butter — the sauce stays creamy.
Serve it with a smaller portion of pasta and a side of steamed vegetables or salad.
Add more mushrooms and onion: they bulk up the sauce for very few calories.

History

The dish is named after the Stroganov family, wealthy Russian aristocrats, though which family member or cook created it is unclear and the stories vary. An early published recipe usually cited appears in Elena Molokhovets' Russian household cookbook in the 1870s. In the 20th century it spread worldwide, with mushrooms and onion becoming standard additions.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →