https://slamanna.food/cuisines/russian/Recent content in Russian on Sam's RecipesHugoen-usWed, 18 Feb 2026 00:00:00 +0000https://slamanna.food/entrees/beef-stroganoff/Wed, 18 Feb 2026 00:00:00 +0000https://slamanna.food/entrees/beef-stroganoff/<h2 id="ingredients">Ingredients</h2> <ul> <li>1.5 Lbs Ribeye or Sirloin steak</li> <li>2 Tbsp Vegetable Oil</li> <li>1 Large Onion, Sliced</li> <li>8oz Mushrooms, Sliced</li> <li>2 Tbsp Flour</li> <li>2.5 Cups Beef Broth</li> <li>1 Tbsp Dijon Mustard</li> <li>2 Tsp Worcestershire Sauce</li> <li>2/3 Cup Sour Cream</li> <li>Cooked Pasta</li> <li>Butter</li> <li>Salt</li> <li>Pepper</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Slice the beef into 1/2 inch strips, can also cube it.</li> <li>Season with salt and pepper.</li> <li>Heat oil in a large skillet over high heat. Sear the beef till it has color and you cant see pink, we are not fully cooking it here. Remove onto a plate. Do the beef in batches to not overcrowd the pan.</li> <li>Turn heat down to medium high and cook the mushrooms till they release all their moisture. Season with salt at the start to speed this up. Set mushrooms aside.</li> <li>Add 2 Tbsp butter, melt. Then add onions, cook for 3 to 4 minutes.</li> <li>Add flour, cook, stirring, for 1 minute.</li> <li>Deglaze the pan with some of the broth, scrapping up all the bits on the bottom, add the remaining broth and stir to combine everything.</li> <li>Add sour cream, Worcestershire, and mustard. Stir until incorporated.</li> <li>Bring to simmer, then reduce heat to medium low. Let cook for 3 minutes till slightly thickened.</li> <li>Add beef back in (including plate juices) and mushrooms. Simmer for 3 more minutes, then remove from heat immediately.</li> <li>Serve over starch of your choice, usually pasta.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Getting some browning on the beef at the start, plus scrapping up the bits on the bottom of the pan are where a lot of the flavor for this dish come from.</li> </ul>