Description
A classic Russian dish featuring tender strips of beef cooked in a creamy mushroom sauce, typically served over egg noodles or rice.
Ingredients
Scale
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped parsley for garnish
- Cooked egg noodles or rice, for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches, sear until browned, then remove and set aside.
- In the same skillet, add the remaining oil and butter. Sauté the onions until translucent, then add the garlic and mushrooms. Cook until mushrooms are browned.
- Sprinkle flour over the vegetables and stir well for 1 minute to cook the flour.
- Slowly pour in the beef broth, stirring constantly until the mixture thickens.
- Add Worcestershire sauce and reduce heat to low. Stir in the sour cream until smooth.
- Return the beef to the pan and simmer for 2–3 minutes, just to heat through. Do not boil.
- Season with salt and pepper to taste.
- Serve hot over egg noodles or rice, garnished with chopped parsley.
Notes
- Use high-quality beef like sirloin or tenderloin for the most tender results.
- Do not overcook the beef when returning it to the sauce — it should stay tender.
- For extra flavor, add a splash of white wine to deglaze the pan after sautéing mushrooms.
Nutrition
- Serving Size: 1 plate (with noodles)
- Calories: 560
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg