5-Ingredient Russian Beef Stroganoff

Ingredients

• id: beef_sirloin metric: 500g imperial: 1.1 lb name: beef sirloin, cut into strips

• id: mushrooms metric: 300g imperial: 10.5 oz name: button mushrooms, sliced

• id: beef_stock metric: 300ml imperial: 1.25 cups name: beef stock

• id: sour_cream metric: 200ml imperial: 3/4 cup name: full-fat sour cream

• id: butter metric: 60g imperial: 4 tbsp name: unsalted butter

Instructions

1. Cut the {beef_sirloin} into strips about 1cm thick and 5cm long, cutting against the grain for maximum tenderness. Season with salt and pepper.

2. Heat half the {butter} in a large skillet over high heat until foaming. Add the beef strips in a single layer and sear for 2-3 minutes until browned but still pink inside. Remove and set aside.

3. Add the remaining {butter} to the same pan and sauté the {mushrooms} for 4-5 minutes until golden brown and their moisture has evaporated.

4. Pour in the {beef_stock}, scraping up any browned bits from the bottom. Simmer for 3-4 minutes until the liquid reduces by half and becomes concentrated.

5. Return the beef to the pan and stir in the {sour_cream}. Cook gently for 2-3 minutes until heated through - don't let it boil or the sour cream will curdle.

6. Taste and adjust seasoning with salt and pepper. The sauce should be rich, creamy, and coat the beef strips beautifully. Serve immediately over egg noodles or rice.

Tips

Beef Selection: Sirloin provides the perfect balance of tenderness and flavor. Ribeye or tenderloin can be used for extra tenderness, though they're more expensive.

High Heat Searing: Cook the beef quickly over high heat to get a good sear while keeping the inside tender. Don't overcook or it will become tough.

Mushroom Moisture: Cook mushrooms until their moisture evaporates completely - this concentrates their flavor and prevents a watery sauce.

Sour Cream Temperature: Add sour cream off the heat or on very low heat to prevent curdling. Room temperature sour cream is less likely to split.

Make-Ahead Note: This dish is best served immediately, but can be gently reheated over low heat with a splash of extra stock if needed.

Serving Suggestions: Traditionally served over egg noodles, but also excellent with rice, mashed potatoes, or even crusty bread to soak up the delicious sauce.