Beef Stroganoff is one of my favorite dishes; it is easy and quick to cook. It’s easy to see why people love it. Also, when served with pasta, what’s not to like about a delicious and quick beef stew with pasta?
In terms of its history, Beef Stroganoff is a classic Russian dish with roots dating back to the 19th century. Named after the influential Stroganov family, it gained popularity in the mid-20th century beyond Russia’s borders. The dish typically features tender strips of beef, mushrooms, and onions cooked in a flavorful sour cream-based sauce. Its simplicity and rich flavors make it a go-to choice for a satisfying and comforting meal.
This recipe requires minimal ingredients and no complicated cooking techniques, making it perfect for a tired night when you crave something delicious without putting in too much effort.
Beef Stroganoff
Ingredients
Instructions
- In a large pan, heat the olive oil over medium-high heat. Add the sliced beef and cook until browned. Remove the beef and set aside.
- In the same pan, add a bit more oil if needed. Sauté the onion until softened, then add the garlic and mushrooms, tomato paste and Dijon mustard. Cook until the mushrooms are browned.
- Sprinkle the flour over the mushroom mixture and stir to combine. This will help thicken the sauce.
- Pour in the beef broth. Stir well to combine and bring the mixture to a simmer.
- Add the cooked beef back into the pan and let it simmer for a few minutes until the sauce thickens.
- Reduce the heat to low, and stir in the sour cream. Season with salt and pepper to taste.
- Serve the Beef Stroganoff over cooked pasta. Garnish with chopped fresh parsley.
