Beef Stroganoff (American Style)

Beef Stroganoff is one of those timeless dishes with a story that has traveled across cuisines and countries. It’s often linked to a French chef cooking for a Russian Count Stroganov, and over time it has developed many variations. This version is my American-style take — tender strips of beef with mushrooms in a rich, creamy sour cream sauce. Comforting, simple, and full of flavor 

Ingredients

• 800 g beef tenderloin

• 2 large onions

• 300 g fresh mushrooms (I used champignons)

• 2 tbsp flour

• 2 cups beef broth (480 ml) (can be replaced with chicken broth)

• 1 tsp Dijon mustard

• 1/2 cup sour cream (120 ml)

• salt, pepper

• vegetable + butter for cooking

• 400 g pasta

• fresh herbs (optional)

Steps

1. Slice the beef into thin strips

2. Cut the onion into half-moons and the mushrooms into slices

3. Season the beef with salt and pepper and quickly sauté in a hot pan with vegetable oil for about 2 minutes, stirring lightly

4. Remove the beef and set aside

5. Add 30 g butter to the same pan

6. Sauté the onions until translucent, add mushrooms, and cook until golden

7. Add flour and mix well

8. Pour in half of the broth, add mustard and sour cream, and mix

9. Reduce heat, add the remaining broth and return the beef to the pan

10. Season with salt and pepper and stir

11. Cover and simmer for 3 minutes

12. Garnish with fresh herbs if desired