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Hairy Bikers Beef Stroganoff

Hairy Bikers Beef Stroganoff - recipe card
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A classic Russian comfort dish featuring tender strips of beef sirloin seared to perfection and simmered in a rich, creamy sauce with sautéed mushrooms and onions. The sauce is velvety from sour cream and deepened with Dijon mustard and Worcestershire, delivering a savory, umami-packed flavor that pairs beautifully with egg noodles or rice.

Ingredients

Scale
  • 1.5 lbs beef sirloin, cut into 1/2-inch thick strips against the grain
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 medium onion, finely diced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 cup full-fat sour cream
  • 2 tbsp fresh parsley, finely chopped

Instructions

  1. Prepare all ingredients: Cut the beef sirloin into 1/2-inch thick strips against the grain to ensure tenderness. Finely dice the onion, slice the mushrooms, and mince the garlic. Having everything ready (mise en place) streamlines the cooking process and prevents burning.
  2. Season and dredge the beef: In a medium bowl, combine kosher salt, black pepper, and all-purpose flour. Toss the beef strips in the mixture until evenly coated. The flour helps create a crust when searing and naturally thickens the sauce later. Avoid over-mixing to keep the beef tender.
  3. Heat the cooking fat: Place a large skillet or Dutch oven over medium-high heat. Add olive oil and 1 tablespoon of butter, heating until the butter melts and the oil shimmers. This combination prevents burning and adds rich flavor. Do not let the butter brown excessively.
  4. Sear the beef in batches: Working in batches to avoid overcrowding, add the dredged beef strips in a single layer. Cook for 2-3 minutes per side until deeply browned but not cooked through. Remove to a plate and set aside. Overcrowding steams the beef, preventing proper caramelization.
  5. Sauté the vegetables: Reduce heat to medium and add the remaining 1 tablespoon of butter to the pan. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Then add the sliced mushrooms and cook for 6-8 minutes until they release moisture and turn golden brown.
  6. Add garlic and aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter and ruin the sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
  7. Deglaze and build the sauce: Pour in the beef broth, scraping the bottom of the pan vigorously with a wooden spoon to release all the fond (browned bits). This adds depth of flavor. Stir in Dijon mustard and Worcestershire sauce for tang and umami complexity.
  8. Simmer and thicken: Bring the sauce to a simmer and let it cook for 5-7 minutes until slightly reduced. The flour from the dredged beef will help thicken the sauce naturally. Stir occasionally to prevent sticking and ensure even reduction.
  9. Return the beef: Add the seared beef back to the pan along with any accumulated juices. Stir to combine and simmer for 3-4 minutes until the beef is heated through and the sauce has thickened to a creamy consistency. Do not overcook the beef to keep it tender.
  10. Finish with sour cream: Remove the pan from heat and stir in the full-fat sour cream until fully incorporated. Adding sour cream off-heat prevents curdling and maintains a smooth, velvety texture. If the sauce is too thick, thin it with a splash of broth.
  11. Season and garnish: Taste the stroganoff and adjust seasoning with additional salt and pepper if needed. Stir in the chopped fresh parsley for a fresh, herbal note and vibrant color. Let it rest for 2-3 minutes to allow flavors to meld.
  12. Serve immediately: Serve the beef stroganoff hot over cooked egg noodles, rice, or mashed potatoes. The dish is best enjoyed immediately while the sauce is creamy and the beef is tender. Pair with a side salad for a balanced meal.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: Freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheating: Gently reheat on the stovetop over low heat, stirring occasionally and adding a splash of beef broth if the sauce has thickened too much. Avoid boiling to prevent the sour cream from separating. Microwave reheating is not recommended as it can cause uneven heating and curdling.

Nutrition

Keywords: beef stroganoff, stroganoff recipe, Russian beef dish, creamy beef, mushroom sauce, weeknight dinner, comfort food, easy stroganoff, beef and mushrooms, sour cream sauce, stovetop meal, family dinner

Find it online: https://britishrecipes.uk/hairy-bikers-beef-stroganoff/