Beef Stroganoff

  • No. Of Serving 4
  • Lunch/Dinner
  • 0

The mushroom-garlic creamy sauce adds complexity to the slow-cooked meat strip; creating a savory-balanced taste. This simple recipe is perfect for hotels buffets and casual dinings. For best results, use Goody canned mushrooms. Please the taste of meat lovers, by providing them with this classic Russian recipe.

Golden juicy beef strips are creamlaized in an indulgent garlicky mushroom sauce; making the classic Beef Stroganoff. Garnished with parsley and could be served with pasta, rice, or polenta.

Beef Stroganoff
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  • Top sirloin steak thinly sliced into strips* 450 g 450 g
  • olive oil 40 g 40 g
  • butter 45 g 45 g
  • medium onion finely chopped 50 g 50 g
  • Treva Mushroom 225 g 225 g
  • garlic cloves minced 10 g 10 g
  • all purpose flour 30 g 30 g
  • Goody Beef stock 10 g 10 g
  • water 200 ml 200 ml
  • heavy whipping cream 150 ml 150 ml
  • sour cream 50 g 50 g
  • Worcestershire sauce 30 g 30 g
  • dijon mustard 5 g 5 g
  • salt 2 g 2 g
  • black pepper 1 g 1 g
Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.
  • Over medium-high heat. Add oil then add beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned. Remove beef to a plate and cover to keep warm
  • Add butter, chopped onion and Treva sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
  • Add garlic and sautée it for 1 minute until fragrant. Add flour and sautee it for another minute stirring constantly.
  • Pour in Goody beef stock and water, scraping the bottom of the pan then add whipping cream and simmer another 1 to 2 minutes or until it's slightly thickened.
  • Stir a few tablespoons of the sauce into sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
  • Stir in Worcestershire sauce, Dijon mustard, and season it with salt and pepper and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Special Notes:

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